16 mini blue corn hard taco shells
3 8-ounce beef tenderloins

FOR the Marinade

1/4 cup light brown sugar
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 ounces fresh ginger, minced
1 tablespoon fish sauce (optional)
10 sprigs fresh thyme

FOR the Avocado crema:

2 ripe avocados, seed and skin removed, sliced in half
1/4 bunch cilantro
1 lemon, juiced
1 whole jalapeno, stem removed
Salt and pepper to taste
Chipotle aioli
1/4 can chipotle in adobo sauce
1 lime, juiced
1 egg
6 oz olive oil
1 clove garlic, chopped
Salt and pepper to taste

FOR the Black bean puree:

1 can black beans (liquid drained)
1/4 cup water or chicken stock
Salt and pepper to taste

FOR the Pico de gallo:

2 beefsteak tomatoes, diced small
1 red onion, minced
1/4 bunch cilantro, chopped
2 limes, juiced
Salt and pepper to taste