High Fructose Corn Syrup Free Gluten Free Chipotle Mango Steak Tacos
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1.5 lb skirt steak
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For the mango salsa
- 1 large ripe mango, peeled and diced small (about 1 ½ cups)
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp kosher salt
For the lime crema
- ½ cup sour cream
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 8–10 small corn tortillas
- lime wedges, for serving (optional)
- sliced avocado, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the minced chipotle peppers, adobo sauce, 3 tbsp lime juice, olive oil, cumin, smoked paprika, 1 tsp kosher salt, and black pepper until combined. Reserve 2 tbsp of the marinade in a small bowl and set aside for finishing. Add the skirt steak to a large zip-top bag or shallow dish, pour the remaining marinade over it, and turn to coat. Seal and refrigerate for at least 30 minutes and up to 4 hours.
- 2
While the steak marinates, combine the diced mango, red onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp kosher salt in a medium bowl. Toss to combine, then taste and adjust salt. Set aside at room temperature.
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