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Cilantro-Lime Fullblood Wagyu Tenderloin Tacos

Cilantro-Lime Fullblood Wagyu Tenderloin Tacos with Creamy Jalapeño Sauce

Prep Time: 40 Minutes (plus 1 hour to marinate) 
Cook Time: 40 Minutes
Servings: 4 Tacos
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Paul Santos


  • 2 Double 8 Cattle Company Fullblood Wagyu Tenderloin Tips
  • 1 Small Red Onion (diced)
  • 1 CUP Grape Tomatoes (quartered)
  • 1 PACKAGE Queso Fresco (crumbled)
  • 1 PACKAGE Small Flour or Corn Tortillas
  • 1 Lime (to garnish)
  • 1 BUNCH Cilantro (finely chopped)
  • 1 Lime (zest and juiced)
  • 2 TSP Canola Oil
  • 1 TSP Kosher Salt
  • 1 TSP Freshly Ground Black Pepper
  • 1 TSP Cumin
Creamy Jalapeño Sauce
  • 4 Large Jalapeños
  • 1 Large Poblano Pepper (stem and seeds removed)
  • 1/2 - 3/4 Large Yellow Onion
  • 3 Large Garlic Cloves
  • 1/2 CUP Corn or Canola Oil
  • 1 TSP Kosher or Sea Salt
  • 2 TBSP Apple Cider Vinegar


  • Blender
  • Skillet


Remove the Fullblood Wagyu beef tenderloin tips from the freezer, and place them in the refrigerator 24 hours prior to making this recipe.


Combine the cumin, kosher salt, freshly ground black pepper, canola oil, lime zest, and half of the lime juice in a medium bowl.

Finely chop the cilantro leaves and stems. Place about 1/4 cup of the chopped cilantro in the bowl. Reserve the rest of the chopped cilantro for later use.

Mix the marinade until incorporated, and then add the Fullblood Wagyu tenderloin tips to the marinade.

Let the tenderloin tips marinade in the refrigerator for 1 hour.


Note: You can make the jalapeño sauce up to one week in advance and store in the fridge or freezer until ready to use.

Note: Wear gloves while handling the peppers if you wish.

Cut the stem off of the poblano pepper. Then, slice it in half, and remove the vines and seeds from the inside.

In a medium pot, bring the water to a boil (make sure there is enough water to cover the peppers and piece of onion).

Simmer the jalapeños, poblano pepper, and piece of onion for about 15-20 minutes until they change color and are fork tender, but not mushy.

After the jalapeños cool down a bit, remove the stems. Strain the excess water, and set aside 1 cup of the jalapeño water for later use.

Using a blender, combine the canola oil, strained peppers, onion, garlic cloves, and salt.

Blend until smooth/creamy and the mixture turns a pale green color.

Add the apple cider vinegar to taste. This will brighten the flavor.

You can also blend the ingredients less if you prefer a chunkier salsa (instead of a creamy sauce).

If the sauce is too thick, you can add a bit of the jalapeño water to thin it out.

Add salt to taste.

Transfer the creamy jalapeño sauce to a squeeze bottle or glass jar with lid, and refrigerate. Cooling the sauce will allow the spiciness to settle down.

After refrigeration, the sauce will congeal. Make sure you give it a couple shakes or stir it before serving.


While the beef marinades, finely dice the red onion (should yield around a half cup of diced onions).

Slice the grape tomatoes in half lengthwise. Then, cut each half in half.

Slice the queso fresco so that it crumbles up into smaller pieces.

Set the onions, grape tomatoes, queso fresco, and leftover cilantro (from when you made the marinade) aside.


Heat a medium skillet over medium-high heat. Preheat the oven to 400°F.

Add a splash of canola oil to the skillet. Once the oil is shimmering, add the Fullblood Wagyu tenderloin tips to the skillet.

Sear one side of the tenderloin tip for about 2 minutes until a nice crust has formed. Then, flip the tenderloin tips over, and sear the other side for about a minute and a half.

Once both sides are seared, place the skillet (with the tenderloin tips) in the preheated oven.

Cook in the oven for about 8-12 minutes depending on your desired doneness.


While the Fullblood Wagyu tenderloin tips are cooking in the oven, heat the tortillas in a clean skillet (with no oil) until they are warmed through. 

You can keep the tortillas warm by placing a clean kitchen towel on plate. Then, place the tortillas on the towel, and fold the towel over the tortillas.

Once the beef has finished cooking in the oven, take it out of the skillet and allow it to rest. 


After the cooked Fullblood Wagyu beef rests, slice it into bite-sized pieces.

Place the beef (2-4 ounces of beef per tortilla) on the tortillas.

Then, top each taco with diced onions, chopped cilantro, sliced tomatoes, and crumbled queso fresco.

Dress the tacos to your liking with the jalapeño cream sauce.

Serve with a lime wedge, and enjoy!

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