Quick Steak Tacos with Mango Jalapeño Salsa

These steak tacos are bursting with flavor and come together in a flash. Tender strips of ranch steak are seasoned with a bold Mexican spice blend and cooked with red onion until perfectly caramelized. The real star is the quick homemade mango salsa-sweet mango, juicy tomato and spicy jalapeño (you control the heat!) tossed with red wine vinegar for a bright, tangy finish.

Pile everything into warm flour tortillas, add a generous dollop of sour cream and dinner is served. Best of all, you only need one pan and about 15 minutes to get these tacos on the table. Perfect for busy weeknights when you crave something fresh and satisfying.

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

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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) and a dollop of sour cream. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak, sirloin or skirt steak. Just slice thinly against the grain and adjust cooking time as needed.

How do I store leftovers?

Store the steak mixture, salsa and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak in a pan and warm the tortillas before serving.

Can I make this dairy-free?

Absolutely! Omit the sour cream or use a dairy-free alternative. The tacos are still delicious without it.