My favorite beef tenderloin tacos just got bigger!
By Jan Walsh
Photography by Beau Gustafson
A longtime favorite dish is the Soft Tenderloin Tacos at Village Tavern. Tender bite sized tips of beef tenderloin overfill three warm flour tortillas—in this dish found on the appetizer menu. The tacos also include shredded lettuce, a luscious lime crema, hot salsa and fresh guacamole. Bowls of the creama and salsa are served on the side for those who want to add more. In addition to the beef tenderloin taco, options of fresh fish and chicken soft tacos are also available.
Just when I thought I could not get enough of this tenderloin taco is added as an entrée. Mary Grace Viado—Corporate Executive Chef for the eight Village Taverns across the United States who lives and works in Birmingham—made this wise decision. She also added the fish and chicken as entrees. The Fresh Fish Tacos are filled with blackened Tilapia, lettuce, Tavern sauce, guacamole and salsa. The Chicken Tacos are made of sweet-spicy-corn flake encrusted chicken tenders, with mango-jalapeno slaw—with fresh mangoes—and chipotle sauce. All three entrees are served with black beans and rice.
Published, B-Metro magazine, January 2011