Flank Steak Tacos with Chipotle-Glazed Onion & Marinated Mango
Make It Vegetarian

Flank Steak Tacos

with Chipotle-Glazed Onion & Marinated Mango

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • Make it Vegetarian
    remove Steak. Add 1 Zucchini & 1 Poblano Pepper
  • 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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Flank Steak Tacos with Chipotle-Glazed Onion & Marinated Mango
    Title
    • 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
    Prepare & roast the potatoes
    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.

    Prepare the remaining ingredients
    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.

    Cook & glaze the vegetables
    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.
    Warm the tortillas
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Prepare & roast the potatoes
    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.

    Prepare the remaining ingredients
    Cook & glaze the vegetables
    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.

    Warm the tortillas
    Finish & serve your dish
    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!

    Browse Steps
    1 of 5