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
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • 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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

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    Flank Steak Tacos

    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!

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