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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
Calories: 300
Ingredients Equipment Method Nutrition 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.
  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.

Nutrition

Calories: 300kcalCarbohydrates: 54gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 118mgSodium: 348mgPotassium: 298mgFiber: 8gSugar: 2gVitamin A: 217IUVitamin C: 20mgCalcium: 161mgIron: 4mg

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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