Jerk Steak Taco Bowls with Mango

This taco Tuesday, load up your Taco Bowls™ with zesty Jamaican flavors of mango, brown sugar, lime, chile, soy and cilantro.
Prep 45 Minutes
Total Time 45 Minutes
Servings 8

Ingredient List

  • 2 tablespoons vegetable oil
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon jerk seasoning
  • 1 beef flank steak (1 1/4 lb), trimmed of excess fat
  • 1 tablespoon lime juice
  • 2 teaspoons packed brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon finely chopped seeded serrano chile
  • 1 cup coarsely shredded peeled jicama
  • 2 green onions, thinly sliced on the bias, whites and greens separated
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 1/2 cup thinly sliced red bell pepper
  • 1 ripe medium mango, seed removed, peeled and diced
Recipe Continues Below


  1. Position oven rack 4 inches from broiler. Spray 18x13-inch rimmed sheet pan with cooking spray. In small bowl, mix oil, taco seasoning mix and 2 teaspoons of the jerk seasoning. Place steak on pan; rub oil mixture into steak.
  2. Broil 8 to 10 minutes, turning steak once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let rest 5 minutes. Cut beef across grain, on the bias, into very thin slices.
  3. Meanwhile, in medium bowl, mix remaining 1 teaspoon jerk seasoning, the lime juice, brown sugar, soy sauce and serrano chile. Add jicama, green onion whites and cilantro; toss to coat.
  4. Heat bowls as directed on package. Divide steak among bowls; top with bell pepper, jicama mixture, mango and green onion greens.

Expert Tips

  • We used a serrano chile for these bowls, but if you want even more Jamaican flavor, instead of serrano, use just 1 teaspoon of the scorching hot Caribbean Scotch Bonnet pepper, or habanero chile, which is very similar.
  • Is your mango ripe? Unlike many tropical fruits, color is not an indicator of mango ripeness. Instead, smell the mango around the stem; if it smells like mango, that’s a good sign. A sour smell indicates an overripe fruit. Then gently squeeze the fruit. It should give a little, but it should not be squishy. Until ripened, store mangos at room temperature. Once ripe, the fruit can be refrigerated for up to four days.


  • 1 Bowl Calories 260 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 510mg;  Potassium 360mg;  Total Carbohydrate 25g (Dietary Fiber 2g ,Sugars 8g);  Protein 19g
  • % Daily Value: Vitamin A 20%;  Vitamin C 25%;  Calcium 4%;  Iron 15%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1/2 Vegetable;  2 Lean Meat;  1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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