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A blue corn tortilla topped with fresh greens, slices of raw fish, and a generous spoonful of black caviar, served on a wooden surface.

A5 Wagyu Taco w Caviar

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Tender, buttery A5 Wagyu ribeye sliced thin and paired with luxurious caviar, fresh micro cilantro, and zesty lime, all wrapped in a warm corn tortilla. A bite that balances richness and brightness.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course
Cuisine: Asian-Fusion, Californian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 corn tortillas
  • 1 ribeye A5 Wagyu about 5 oz
  • 20 grams caviar
  • 1 handful micro cilantro
  • 1 lime
  • Salt to taste
  • Pepper to taste

Equipment

  • Oven
  • Sharp Knife
  • Cooking stone or cast iron skillet

Method
 

  1. Season the steak generously with salt and pepper.
  2. Preheat oven to 500°F and place your cooking stone inside for 40 minutes to get very hot.
  3. Remove the stone carefully and place the steak on it; sear for 2 minutes until golden brown. Flip and cook for another 30–45 seconds. Remove from heat and let rest 4–6 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  4. Slice the rested steak thinly on a bias.
  5. Assemble tacos: place sliced steak on warmed tortillas, squeeze ¼ lime over each, top with micro cilantro and a spoonful of caviar.

Notes

Storage: This one's built to eat right away, the caviar and warm steak don't wait well. If you have leftover sliced wagyu, wrap it tightly and refrigerate up to 2 days, then bring back to room temperature rather than reheating hard. Assemble tacos fresh each time rather than storing them built.

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