Filet TIP tacos
with poblano crema
Neon Bar
Yield: 4-8 tacos | Prep Time: 45 minutes | Cook Time: 30 minutes


  • 1 ¼ lbs. (about 7-8 med.) poblano peppers
  • 3 Tbsp. avocado oil
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. sugar
  • ¼ tsp. pepper
  • ¾ C. sour cream
  • 3 Tbsp. fresh lime juice


  • 1 Tbsp. chipotle powder
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 ¼ tsp. cumin
  • ½ tsp. brown sugar
  • ¾ tsp. salt
  • ½ tsp. dried oregano
  • ½ tsp. smoked paprika
  • ¾ tsp. coriander


  • 1 lb. filet tips, thawed and cut into bite sized pieces
  • 2-4 Tbsp. avocado oil
  • 1 red onion, sliced into strips
  • Reserved poblano ends, cut into rings
  • ¾ C. white wine vinegar
  • ¼ C. water
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 1 – 16 oz. package, Mexican blend shredded cheese
  • 2-4 C. shredded lettuce
  • 1-pint fresh blackberries
  • 1 bunch cilantro, rough chopped or picked


To prepare crema -

  1. Cut the bottom 1 ½” off each pepper; reserve those pieces.
  2. Cut off the tops and remove the stems; reserve the tops.
  3. Slice open each pepper and remove the seeds and membranes.
  4. Rub the peppers with avocado oil and place on a foil lined baking sheet.
  5. Move baking rack in oven to the top 1/3 and preheat broiler.
  6. Broil peppers, skin side up until they are well charred.
  7. Place peppers in a plastic storage bag or container and seal. Allow them to sit for at least 5 minutes.
  8. Take the peppers out and remove the charred skins (as much as you can but some will remain).
  9. Place the peppers in a food processor and add the cumin, garlic powder, salt, sugar, pepper, sour cream, and 1 Tbsp. lime juice.
  10. Puree until smooth, adding the remaining lime juice if needed.
  11. Store in the refrigerator until ready to use and up to one week.

To prepare dry rub -

  1. Combine all the ingredients in a bowl and whisk to blend.

To prepare tacos -

  1. Pat filet tips dry with paper towel then coat with dry rub, pressing the rub into the beef; store in the refrigerator. Remove from the refrigerator 30 minutes before cooking.
  2. Place red onion, poblano ends and tops in a glass jar or bowl; set aside.
  3. In a small saucepan, combine the vinegar, water, salt and sugar; bring to a boil.
  4. Turn down to a simmer and cook for 5 minutes, stirring frequently, to dissolve the sugar.
  5. Remove from heat and pour over onion and poblano and cover; allow to sit for 30 minutes. Can be stored in the refrigerator for up to two weeks.
  6. Preheat oven to 400°F.
  7. Line a large baking sheet with parchment paper.
  8. Place 1/3 C. piles of shredded cheese on the parchment paper and spread them out to a 6” circle.
  9. Bake for 7-10 minutes or until well browned and crisp.
  10. Pull from the oven and form into taco shells (try propping them up, still on the parchment, between two cake pans or use a taco holder). Allow to cool.
  11. On the stovetop, heat a large skillet for about 3 minutes on med-high heat. Add the oil and heat for 30 seconds.
  12. Add the tips to the skillet and cook to desired doneness; remove from pan and allow to rest.
  13. Assemble the tacos by filling a cheese shell with ½ C. shredded lettuce, beef tips, pickled onion and poblanos, blackberries, and cilantro.
  14. Drizzle with poblano crema.

Tips for easy weeknight prep:

  • Make poblano crema, dry rub, and pickled onion/peppers in advance so only the shells and beef need cooked for serving.