Make It Vegetarian

Flank Steak Tacos

with Chipotle-Glazed Onion & Marinated Mango

40 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

These tacos get plenty of bold flavor from tender onion cooked in a spicy-sweet chipotle glaze, then layered into warm flour tortillas along with juicy flank steaks, sweet marinated mango, and creamy, zesty mayo.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
1 Mango Cheek
¾ lb Potatoes
1 Lime
2 Tbsps Mayonnaise
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 Yellow Onion
1 Tbsp Light Brown Sugar
2 tsps Chipotle Chile Paste
1 Zucchini
1 Poblano Pepper

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Medium dice the zucchini. Small dice the mango. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the diced mango, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. To make the glaze, in a separate bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and lime zest; season with salt and pepper.

3 Cook & glaze the vegetables

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas

Wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Finish & serve your dish

Assemble the tacos using the warmed tortillas, lime mayo, glazed vegetables, and marinated mango. Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!

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