Quick Skirt Steak Tacos with Mango Jalapeño Salsa

These steak tacos are packed with bold flavor and come together in a flash. Tender bavette steak is seasoned with a Mexican spice blend and cooked with red onion until perfectly charred. A quick homemade mango salsa adds a sweet and spicy kick, while a dollop of sour cream balances the heat.

Best of all, you only need one pan and about 15 minutes to get dinner on the table. Whether you’re feeding the family or looking for a speedy weeknight meal, these tacos are sure to satisfy.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice the red onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings). Drain the mango. Dice the tomato into ½-inch pieces. Mince the jalapeño, removing ribs and seeds for less heat if desired.
2. Pat the steak dry with paper towels and thinly slice against the grain. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak, sliced onion and Mexican Spice Blend to the pan; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the steak is cooked to your desired doneness, 3-6 minutes.
3. Meanwhile, in a small bowl, combine the drained mango, diced tomato, minced onion, red wine vinegar and as much jalapeño as you like. Season with salt and pepper to taste. Wrap the tortillas in damp paper towels and microwave until warmed through, about 30 seconds.
4. Divide the tortillas between plates and fill with the steak mixture. Top the tacos with the mango salsa (draining first if needed) and a dollop of sour cream. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well. Just slice thinly against the grain.

How can I make this dairy-free?

Omit the sour cream or use a dairy-free alternative.

Can I use corn tortillas instead of flour?

Absolutely. Warm them in a dry skillet or microwave before serving.