Servings: 3
Prep Time: 10 minutes
Cook Time: 8 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes



  • 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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