Saucy Beef and Poblano Tacos with Mango Salsa and Smoky Crema

Get ready for a taco night that’s anything but ordinary! These saucy beef and charred poblano tacos are piled high with a refreshing mango salsa and a smoky red pepper crema that takes every bite to the next level. The combination of savory beef, sweet mango and smoky crema is absolutely irresistible.

Whether you’re feeding the family or hosting a casual dinner, these tacos come together quickly with simple ingredients. The blackening spice adds a kick of heat, while the charred poblano brings a subtle smokiness. Wrap it all in warm flour tortillas for a meal that’s sure to become a weeknight favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Halve and peel the red onion, then thinly slice one half. Dice the mango and tomato. Cut the lime into wedges. Thinly slice the long green pepper into rings, removing seeds if desired.
2. Char the poblano: Heat a dry skillet over high heat. Add the whole poblano pepper and cook, turning occasionally, until the skin is charred and blistered on all sides, about 5-7 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then rub off the skin, remove seeds and slice into strips.
3. Cook the beef: In the same skillet, heat 1 teaspoon cooking oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt, pepper and blackening spice. Stir in the beef stock concentrate and 1/4 cup water. Simmer until the sauce thickens, about 2 minutes. Remove from heat.
4. Make the mango salsa: In a small bowl, combine the diced mango, diced tomato, half of the sliced red onion and a squeeze of lime juice. Season with salt and pepper to taste.
5. Warm the tortillas: In a separate skillet or directly over a gas flame, warm the flour tortillas until soft and lightly charred, about 30 seconds per side.
6. Assemble the tacos: Divide the saucy beef among the tortillas. Top with charred poblano strips, mango salsa and a drizzle of 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 before serving.

What can I substitute for smoky red pepper crema?

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

How do I store leftovers?

Store the beef, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef before assembling.