Charred Pepper and Ground Beef Tacos with Mango Salsa and Smoky Crema

These tacos bring together savory beef, charred green peppers and a sweet-tart mango salsa for a perfect balance of flavors. The smoky red pepper crema adds a rich, creamy finish that ties everything together.

Ready in under 30 minutes, this recipe is ideal for a busy weeknight when you crave something satisfying and a little bit special. Serve with warm flour tortillas and extra lime wedges.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain mango. Finely dice tomato. Halve and peel onion; thinly slice one half. Mince a few slices until you have 1 tablespoon. Zest and quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a small bowl, combine mango, tomato, minced onion, lime zest and juice from half the lime. Season with salt. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (Add a splash of water if veggies brown too quickly.) Season with salt and pepper. Transfer to a plate; wipe out pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add ground beef, blackening spice and a big pinch of salt. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 tablespoons water; bring to a simmer. Return veggies to pan; stir until combined. (Add a splash of water if needed for a saucy consistency.) Taste and adjust seasoning.
5. Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, about 30 seconds.
6. Divide tortillas among plates. Fill with beef and veggie mixture. Top with mango salsa and smoky red pepper crema. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey or chicken would work well. Adjust cooking time as needed.

What can I substitute for blackening spice?

You can use a mix of paprika, cayenne, garlic powder, onion powder and dried thyme.

Is the smoky red pepper crema spicy?

It has a mild smoky flavor with a slight kick. Adjust the amount to your preference.