Crispy Aged Cheddar Wagyu Street Tacos
A sophisticated, low-carb take on a Mexican classic. Succulent, lime-marinated Wagyu beef strips are seared to perfection and nestled inside hand-formed crispy aged cheddar and parmesan shells. Topped with a silky avocado-lime mousse, spicy pickled red onions, crisp radishes, and fresh micro-cilantro for a vibrant burst of flavor.
Recipe
Cook Time: 45 minutes
Servings: 2 to 3 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7Construct the tacos by placing several strips of seared Wagyu into each crispy cheese shell.
- 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.
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