Smoky, sweet, and just a little spicy, these tacos are the kind of weeknight dinner that feels like a serious occasion. Skirt steak gets a bold chipotle-adobo marinade with cumin, smoked paprika, and fresh lime juice, then seared hard over high heat until it's deeply browned and full of flavor. Sliced thin against the grain, it's tender and juicy in every bite. The fresh mango salsa — bright with jalapeño, red onion, cilantro, and more lime — cuts right through the richness of the beef in the best possible way. Corn tortillas are naturally wheat-free, which means this recipe comes together without any swaps or specialty products; just real, whole ingredients doing exactly what they're supposed to do. Topped with optional avocado and a squeeze of lime, each taco is a complete little package of heat, sweetness, and char. This one serves four and is absolutely the kind of meal people ask you to make again.
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In a medium bowl, whisk together the minced chipotle peppers, adobo sauce, olive oil, 2 tbsp lime juice, cumin, smoked paprika, 1 tsp salt, and black pepper until combined. Add the skirt steak and turn to coat on all sides. Cover and marinate at room temperature for 30 minutes.
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While the steak marinates, combine the diced mango, red onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Toss gently and set aside at room temperature to let the flavors come together.
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