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.
45 Minutes Prep
45 Minutes Total
- 2 tablespoons vegetable oil
- 1 package (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
- 8 Old El Paso™ soft flour tortilla Taco Bowls™
- 1/2 cup thinly sliced red bell pepper
- 1 ripe medium mango, seed removed, peeled and diced
- 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.
- 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.
- 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.
- Heat bowls as directed on package. Divide steak among bowls; top with bell pepper, jicama mixture, mango and green onion greens.
- 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.
NutritionCalories260( Calories from Fat80),% Daily ValueTotal Fat9g9%(Saturated Fat2 1/2g,2 1/2%Trans Fat0g0%), Cholesterol45mg45%;Sodium510mg510%;Total Carbohydrate25g25%(Dietary Fiber2g2% Sugars8g8%), Protein19g19%; % Daily Value*:Vitamin A20%;Vitamin C25%;Calcium4%;Iron15%;Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.