Grilled Steak Soft Tacos

Make the Pico de Gallo: Combine all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.

Marinate beef tenderloin in salt, pepper, and lime juice for at least 1 hour.

 

Drizzle olive oil on a heavy cast iron pan and place over high heat. Grill beef tenderloin slices for about 1 to 2 minutes per side. Set aside.

Warm tortilla on a nonstick pan for about 15 seconds per side. Transfer to a plate. layer half of tortilla with a few pieces of grilled beef, about 3 tablespoons shredded lettuce, 2 tablespoons cheddar cheese, 2 tablespoons cream cheese, 2 tablespoons Pico de Gallo, 2 tablespoons guacamole, and 1 tablespoon sour cream. Fold the tortilla over. Repeat to make a total of 8 soft tacos.

 

Serve immediately with remaining guacamole, Pico de Gallo, sour cream, and lime wedges.