Carne Asada Tacos with Mango Salsa


    Servings: 3
    PREP TIME: |Cook Time:
    Recipe Categories: Main Dish, Salsa


    1 chipotle pepper in adobo sauce
    1/2 cup orange juice
    1 tablespoon lime juice
    2 tablespoons grapeseed or canola oil
    1 tablespoon soy sauce
    2 tablespoons cilantro leaves
    1 tablespoon honey
    1/2 teaspoon chili powder
    1 pound flank or skirt steak, fat trimmed
    1 teaspoon kosher salt

    1 large mango (about 1 cup), diced
    1/4 cup red onion, minced
    1 jalapeno pepper, seeds removed and minced
    2 tablespoons lime juice
    1 tablespoon cilantro, chopped
    1/4 teaspoon chili powder

    6 (6-inch) whole wheat tortillas for serving


    Carne Asada:
    In a blender, combine chipotle pepper, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a rimmed baking dish and pour marinade over. Cover and refrigerate for at least 3 hours or overnight. 

    Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes.

    Mango Salsa:
    Combine all ingredients in a bowl and stir. Refrigerate until ready to serve.

    To Assemble:
    Place tortillas on a baking sheet and toast both sides under broiler until lightly golden. Slice steak into thin strips. Serve on tortillas with mango salsa.


    Nutritional analysis per serving (2 tacos): Calories 646; Protein 38 g; Carbohydrates 54 g; Fat 32 g; 44% Calories from Fat; Cholesterol 98 mg; Sodium 1199 mg; Potassium 797 mg; Fiber 4 g
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