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

These saucy beef and charred pepper tacos are the perfect weeknight dinner. Sweet mango salsa and a smoky red pepper crema balance the savory, spiced beef and tender charred peppers. Every bite is a burst of flavor that will transport your taste buds.

Best of all, this recipe comes together in one pan with minimal cleanup. Whether you’re feeding the family or hosting taco night, these tacos are sure to impress. Serve them with extra lime wedges for a bright finish.

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Ingredients

1 unit Green Bell 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. Finely dice the tomato. Halve, peel and thinly slice half the red onion; mince a few slices until you have 1 tablespoon. Zest and quarter the lime. Halve, core and thinly slice the green bell pepper into strips.
2. In a small bowl, combine the 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 the bell pepper, sliced onion and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (Tip: Add a splash of water if the vegetables begin to brown too quickly.) Season with salt and pepper. Transfer to a plate and 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; bring to a simmer. Return the vegetables to the pan and stir until combined. (Tip: Add a splash or two of water if needed to make the mixture saucy.) Taste and season with salt and pepper.
5. Meanwhile, wrap the tortillas in damp paper towels. Microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates and fill with the beef and vegetable mixture. Top with mango salsa and smoky red pepper crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave until pliable.

Can I substitute the mango salsa?

If mango isn’t available, you can use diced pineapple or peaches for a similar sweet-tart flavor.

How do I store leftovers?

Store the beef mixture and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble tacos fresh.