Blackened Beef Tacos with Charred Poblano and Mango Salsa

These blackened beef tacos bring together bold, smoky flavors with a touch of sweetness. Charred poblano peppers and onions add depth, while a vibrant mango salsa brightens every bite. Drizzled with a smoky red pepper crema, these tacos are perfect for a fun and satisfying weeknight dinner.

The best part? Everything comes together in one pan, so you get maximum flavor with minimal cleanup. Whether you’re feeding the family or hosting taco night, this recipe is sure to impress.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the mango and finely dice the tomato. Halve and peel the red onion; thinly slice one half, then mince a few slices until you have 1 tablespoon. Zest the lime and quarter it. Halve, core and thinly slice the poblano into strips.
2. In a small bowl, combine the diced mango, tomato, minced onion, lime zest and juice from half the lime. Season with salt and set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano strips, sliced onion and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. If the veggies start to brown too quickly, add a splash of water. Season with salt and pepper, then transfer to a plate. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef, blackening spice and a big pinch of salt. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the beef stock concentrate and 2 tablespoons water, then bring to a simmer. Return the cooked veggies to the pan and stir until everything is well combined. If the mixture seems dry, add a splash more water to make it saucy. Taste and adjust seasoning with salt and pepper.
5. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas among plates and fill with the beef and veggie mixture. Top with the mango salsa and a drizzle of smoky red pepper crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or a plant-based crumble would work well. Adjust cooking time as needed.

What can I substitute for smoky red pepper crema?

Mix sour cream with a pinch of smoked paprika and a dash of hot sauce for a similar flavor.

How do I store leftovers?

Keep the filling, salsa and crema in separate airtight containers in the fridge for up to 3 days. Warm the filling before serving.