Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

The chard makes a wonderful peppery, lightly bitter complement to the sweet fennel. Look for crema Mexicana in the supermarket dairy section or at ethnic markets, or substitute crème fraîche.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 50 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 10.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.4g
  • Carbohydrate: 31.8g
  • Fiber: 5g
  • Cholesterol: 61mg
  • Iron: 2.8mg
  • Sodium: 455mg
  • Calcium: 150mg

Ingredients

  • 2 teaspoons olive oil
  • 2 cups thinly sliced fennel
  • 1 cup thinly sliced onion
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 1 (12-ounce) beef tenderloin steak
  • Cooking spray
  • 2 cups thinly sliced Swiss chard
  • 1 teaspoon fresh lemon juice
  • 8 fresh corn tortillas (such as El Milagro)
  • 8 teaspoons crema Mexicana

Preparation

  1. 1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel, onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 5 minutes or until tender, stirring occasionally. Cover; cook over low heat for 10 minutes or until fennel mixture begins to brown, stirring occasionally. Uncover; cook 10 minutes or until mixture is golden and caramelized. Remove from pan; keep warm.
  2. 2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over beef. Wipe skillet clean with a paper towel; return skillet to medium-high heat. Lightly coat beef with cooking spray; add to pan. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; thinly slice.
  3. 3. Combine Swiss chard and lemon juice, tossing to coat.
  4. 4. Working with 1 tortilla at a time, toast tortillas in a pan or over the flame of a gas burner until tender and blackened in spots. Arrange 1/4 cup chard mixture in center of 1 tortilla; top with about 1 ounce beef and 2 tablespoons fennel mixture. Repeat with remaining tortillas, chard mixture, beef, and fennel mixture. Top each with 1 teaspoon crema.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos Recipe at a Glance
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