- 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
Step 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.
Step 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.
Step 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.
Step 4 Heat bowls as directed on package. Divide steak among bowls; top with bell pepper, jicama mixture, mango and green onion greens.
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.
Expert TipsWe 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.