Flank Steak Taco Bowls with Mango Salsa
Prep
15 Minutes
Total Time
30 Minutes
Servings
8
Ingredient List
Tacos
- 1 tablespoon vegetable oil
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 beef flank steak (1 1/4 lb), trimmed of excess fat
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Mango Salsa
- 2 ripe medium mangoes, seed removed, peeled and diced
- Juice of 1 medium lime
- 1 jalapeño chile, seeded, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro leaves
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Recipe Continues Below
Preparation
- Heat oven to 400°F. Line cookie sheet with foil.
- In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135°F. Remove from oven, and let rest 10 minutes.
- Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
- Cut steak into thin slices. Place 2 or 3 slices steak in each taco boat. Top with salsa.
Expert Tips
- Want to speed up dinner? Buy prepared mango salsa, found in many stores, instead of making the salsa yourself. Both are delicious with this dish!
Nutrition
- 1 Serving Calories 540 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3 1/2g ,Trans Fat 2g); Cholesterol 105mg; Sodium 1110mg; Potassium 710mg; Total Carbohydrate 57g (Dietary Fiber 4g ,Sugars 25g); Protein 47g
- % Daily Value: Vitamin A 40%; Vitamin C 60%; Calcium 8%; Iron 30%
- Exchanges: 1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 1/2 Vegetable; 3 Very Lean Meat; 3 Lean Meat; 1/2 Fat
- Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet
