Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema

Allow me to introduce you to the simplest yet most delicious steak tacos that I've been making for my family for the last 2 months! Here is the recipe in a nutshell: Simply fill the lightly charred corn tortillas with thinly sliced, pan-seared flank steak, then top with zesty mango salsa and spicy cilantro crema. In just 30 minutes, you’ll have a delicious dinner perfect for busy weekdays or special gatherings.

Course Main Course

Cuisine Mexican

Keyword steak tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 476kcal

Author Julia

Ingredients

Steak

1 lb flank steak
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper freshly ground, to taste
3 tablespoons olive oil divided

Mango Salsa

2 medium ripe mangoes peeled, pitted, and diced
4 green onions finely chopped
½ bunch chopped fresh cilantro
1 tablespoon freshly squeezed lime juice or more, to taste

Spicy Cilantro Lime Crema

¼ cup Greek yogurt
¼ cup mayonnaise
1 tablespoon honey softened
1 tablespoon Sriracha sauce
1 medium lime freshly squeezed
½ bunch fresh cilantro finely chopped

Other taco ingredients

8 tortillas yellow or white corn tortillas or flour tortillas
¼ cup fresh cilantro chopped
3 green onions finely chopped

US Customary - Metric

Instructions

Prepare the steak

Season the flank steak on both sides with chili powder, salt, and freshly ground black pepper, using 1 tablespoon of olive oil to rub the spices in. Add more seasoning to taste. Set aside (in a large skillet you'll use to cook it in) while you proceed with the rest of the recipe.

How to make Mango Salsa

Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
In a medium mixing bowl, combine diced mangos, finely chopped green onions, chopped fresh cilantro, and freshly squeezed lime juice. Toss to combine. Set aside.

Make spicy cilantro lime crema

In a medium bowl, whisk together the ingredients for the taco sauce (crema): Greek yogurt, mayo, softened honey, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro. Set aside.

How to sear flank steak

Heat an empty, large cast-iron skillet (at least 12 inches in diameter) over medium heat for 3 minutes. This allows the cast-iron skillet to heat through. Add 1 tablespoon of olive oil. Add the whole flank steak and cook on one side on medium heat for a total of 5 minutes. Move the steak slightly around the pan in the first minute so that it doesn't stick to the bottom.
Flip the flank steak over to the other side, reduce heat to low-medium, and cook for about 5 minutes or more until the steak is cooked to your liking. (the steak should be generously seasoned with salt and pepper and chili powder on both sides). As a guidance, the meat thermometer should register 130°F for medium-rare, and 145°F for medium in the thickest part of the steak (FDA-recommended safe internal cooking temperature for steak is 145°F).
Remove the steak from the skillet and put it on a plate. Slice the steak against the grain into thin strips about 1-inch wide.
To the same, now empty, cast-iron skillet, add 1 more tablespoon of olive oil. Add cooked and sliced flank steak, and reheat it, coating it thoroughly with the olive oil sauce (and all the juices and spices in the pan) on medium heat for a minute or two. If your steak looks too undercooked to your taste, you can cook it more thoroughly in this step. Season with salt and pepper, if needed. Remove from heat.

Assembly

Toast the corn tortillas over an open gas stovetop flame on medium or low heat - (depending on your stovetop). Use tongs and flip the corn tortillas often until lightly charred and blackened around the edges. Note: Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.
Assemble the tacos by stuffing the thinly sliced pan-seared flank steak (plus the juices from the pan) and mango salsa into the warmed, lightly charred tortillas. Top the tacos with drops of the spicy cilantro-lime crema, chopped fresh cilantro, and finely chopped green onions (green parts only).

Nutrition