Beef Tenderloin, Swiss Chard, & Carmelized Fennel Tacos

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"Decadent tacos!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (292.3 g)
  • Calories 555.6
  • Total Fat - 30.6 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 65.5 mg
  • Sodium - 455.6 mg
  • Total Carbohydrate - 53.5 g
  • Dietary Fiber - 8.9 g
  • Sugars - 2.8 g
  • Protein - 19.2 g
  • Calcium - 144.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel and onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 5 minutes or until tender, stirring occasionally.

Step 2

Cover; cook over low heat for 10 minutes or until the fennel mixture starts to brown,poon stirring occasionally. Uncover; cook 10 minutes until mixture is golden and carmelized. Remove from pan and keep warm.

Step 3

Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over the beef.

Step 4

Wipe the skillet clean with a paper towel. Return skillet to medium-high heat. Lightly coat beef with cooking spray. Add to the skillet. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Thinly slice.

Step 5

Combine Swiss chard and lemon juice, tossing to coat.

Step 6

Working with one tortilla at a time, toast tortillas in a pan or over open flame until tender and blackened.

Step 7

Arrange 1/4 cup chard mixture on the center of each tortilla. Top with about 1 ounce beef tenderloin and 2 tablespoons fennel mixture. Repeat with remaining tortillas. Top each with 1 teaspoon crema.

Tips & Variations


  • Cooking spray

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