Beef Carpaccio Tacos with Avocado-Cilantro Cream and Pickled Radish

Start by preparing the pickled radishes. Thinly slice 1 cup of radishes and place them in a bowl. In a separate bowl, mix 1/2 cup of white vinegar, 1/4 cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved.

Pour the mixture over the radishes and let them pickle for at least 30 minutes. Next, prepare the avocado-cilantro cream.

In a blender, combine 1 ripe avocado, 1/4 cup of fresh cilantro, the juice of 1 lime, and 1/4 teaspoon of salt.

Blend until smooth and creamy, then set aside. For the beef, use 1 pound of high-quality beef tenderloin.

Freeze the beef for about 30 minutes to make slicing easier. Once firm, slice the beef as thinly as possible using a sharp knife.

Arrange the beef slices on a large platter, slightly overlapping them. Season with salt and freshly cracked black pepper.

To assemble the tacos, warm 8 small corn tortillas in a skillet over medium heat until pliable. On each tortilla, layer a few slices of beef, a dollop of avocado-cilantro cream, and a few pickled radish slices.

Garnish with additional cilantro leaves and a squeeze of lime juice. Serve immediately and enjoy the unique combination of flavors and textures!