1 package (189 g) Old El Paso™ Soft Tortilla Bowls (8 Count)
2 ripe medium mangoes, seed removed, peeled and diced
Juice of 1 medium lime
1 jalapeño chili, seeded, chopped
¼ cup (50 mL) chopped red onion
¼ cup (50 mL) chopped fresh cilantro leaves
Instructions
Heat oven to 400°F (200°C). Line cookie sheet with foil.
In 10-inch (25 cm) skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast for about 12 to 15 minutes, until meat thermometre inserted in centre of steak reads 135°F (57°C). Remove from oven, and let rest 10 minutes.
Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices. Place 2 or 3 slices steak in each taco boat. Top with salsa.
Expert Tips
Always cut flank steak across the grain to get the most tender results. You can easily see the long thin fibres in a flank steak and will want to slice in the opposite direction. This cuts the fibres and makes them more tender when chewing.
Time Saver: Fresh mango salsa is the best, but if you’re in a rush, many stores carry premade. Both would be delicious with this recipe.
