Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema

Why You’ll Love This Recipe

These tacos are packed with bold flavors and fresh ingredients. The combination of pan-seared flank steak and sweet mango salsa creates a savory-sweet contrast that’s irresistible. The spicy cilantro-lime crema adds a creamy kick, while the charred corn tortillas add a smoky depth to each bite. It’s a quick, easy, and impressive meal that will quickly become a family favorite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak:

1 lb flank steak

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper (freshly ground, to taste)

3 tablespoons olive oil (divided)

For the Mango Salsa:

2 medium ripe mangoes (peeled, pitted, and diced)

4 green onions (finely chopped)

½ bunch fresh cilantro (chopped)

1 tablespoon freshly squeezed lime juice (or more, to taste)

For the Spicy Cilantro Lime Crema:

¼ cup Greek yogurt

¼ cup mayonnaise

1 tablespoon honey (softened)

1 tablespoon Sriracha sauce

1 medium lime (freshly squeezed)

½ bunch fresh cilantro (finely chopped)

For the Tacos:

8 corn tortillas (yellow or white)

¼ cup fresh cilantro (chopped)

3 green onions (finely chopped)

Directions

1. Prepare the Steak:

Season the flank steak on both sides with chili powder, salt, and freshly ground black pepper. Rub 1 tablespoon of olive oil into the steak to coat it evenly. Set aside while you prepare the other ingredients.

2. Make the Mango Salsa:

In a medium mixing bowl, combine diced mangoes, chopped green onions, chopped cilantro, and freshly squeezed lime juice. Toss everything together and set aside.

3. Make the Spicy Cilantro-Lime Crema:

In a small bowl, whisk together Greek yogurt, mayonnaise, softened honey, Sriracha sauce, freshly squeezed lime juice, and chopped cilantro until smooth. Set aside.

4. Sear the Flank Steak:

Heat a large cast-iron skillet over medium heat for about 3 minutes. Add 1 tablespoon of olive oil to the pan and let it heat up.

Place the flank steak in the skillet and cook for about 5 minutes on the first side. Flip the steak and reduce the heat to low-medium. Continue cooking for another 5 minutes or more, depending on your preferred level of doneness. For medium-rare, the internal temperature should be around 130°F, and for medium, it should reach 145°F.

Remove the steak from the skillet and let it rest for a few minutes. Slice the steak against the grain into thin strips, about 1-inch wide.

Add 1 more tablespoon of olive oil to the skillet and reheat the cooked steak in the pan for 1-2 minutes, ensuring the steak is coated with the juices and spices.

5. Toast the Corn Tortillas:

Toast the corn tortillas over an open gas stovetop flame on medium or low heat. Use tongs to flip the tortillas frequently until they are lightly charred and blackened around the edges. Be sure to watch closely to avoid burning. Adjust the flame as needed.

6. Assemble the Tacos:

Stuff each toasted tortilla with thinly sliced flank steak and top with mango salsa.

Drizzle with the spicy cilantro-lime crema, then garnish with chopped fresh cilantro and finely chopped green onions.

7. Serve:

Serve the tacos immediately, and enjoy the combination of juicy steak, sweet mango salsa, and spicy crema!

Servings and Timing

Servings: 4 servings (2 tacos per person)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Variations

Different Proteins: You can swap the flank steak for grilled chicken, shrimp, or even tofu for a different twist.

More Heat: If you love spicy food, add extra Sriracha to the crema or sprinkle some chili powder on the tacos.

Taco Add-ins: Add avocado slices, pickled jalapeños, or shredded lettuce for extra texture and flavor.

Storage/Reheating

Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The salsa and crema should be stored separately.

Reheating: Reheat the steak in a skillet over medium heat to retain its juiciness. The tortillas are best served fresh but can be reheated in a pan for a few seconds to warm them up.

FAQs

Can I use flour tortillas instead of corn?

Yes, you can swap out corn tortillas for flour tortillas if you prefer. Just make sure to toast them slightly to add a bit of crunch.

Can I make the salsa ahead of time?

Yes, the mango salsa can be made ahead and stored in the fridge for up to 2 days. Just make sure to add the lime juice just before serving to keep it fresh.

How do I know when the flank steak is done?

For medium-rare, the internal temperature should be around 130°F, and for medium, it should reach 145°F. Use a meat thermometer to check for the perfect doneness.

Can I use a different type of cheese?

If you prefer, you can add shredded cheese like cheddar, cotija, or queso fresco to the tacos for extra flavor.

Conclusion

These Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema are a quick, flavorful, and fresh meal that everyone will love. The juicy, pan-seared steak pairs perfectly with the sweet mango salsa and spicy crema, creating a balanced and satisfying bite. Whether you’re making them for a weeknight dinner or serving them at a gathering, these tacos are guaranteed to impress!

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