Crispy Aged Cheddar Wagyu Street Tacos

Ingredients

• •12 oz Wagyu skirt steak, sliced into 1/4-inch strips
• •1.5 cups aged sharp cheddar cheese, freshly grated
• •0.5 cup Parmigiano-Reggiano, finely grated
• •2 large ripe Hass avocados
• •1/4 cup Mexican crema
• •3 organic limes, juiced and zested
• •0.5 small red onion, mandoline-sliced
• •1/4 cup apple cider vinegar
• •1 teaspoon smoked pimentón
• •1 teaspoon ground toasted cumin
• •Sea salt and freshly cracked black pepper to taste
• •2 chilled radishes, julienned
• •0.25 cup fresh micro-cilantro
• •1 tablespoon high-heat avocado oil

Instructions

1. 1Prepare the quick-pickled onions by submerging the sliced red onions in apple cider vinegar with a pinch of sea salt; let macerate for at least 20 minutes.
2. 2Create the avocado-lime mousse by processing the avocados, Mexican crema, half the lime juice, and all the lime zest in a high-speed blender until completely smooth and velvety; transfer to a piping bag and refrigerate.
3. 3Season the Wagyu strips with smoked pimentón, toasted cumin, sea salt, and black pepper, then toss with the remaining lime juice and let marinate for 15 minutes at room temperature.
4. 4To make the shells, heat a large non-stick skillet over medium heat and sprinkle 2-3 tablespoons of the cheddar and parmesan blend into 4-inch circles.
5. 5When the cheese circles are bubbling and the edges are lace-like and golden brown, carefully lift them with a thin spatula and drape them over a clean rolling pin to cool and harden into a taco shape.
6. 6In a separate cast-iron skillet over high heat, add the avocado oil and sear the Wagyu strips for approximately 60 to 90 seconds per side until a deep caramelized crust forms.
7. 7Construct the tacos by placing several strips of seared Wagyu into each crispy cheese shell.
8. 8Pipe a decorative ribbon of the avocado-lime mousse over the beef, then top with the drained pickled onions, julienned radishes, and a flourish of micro-cilantro.