Skirt Steak Tacos with Mango Salsa
- 4 corn or flour tortillas
- 2 tomatoes
- 2 limes (1 thinly sliced)
- 1 cup of cooked brown rice
- 1 lb of steak (I like to use skirt steak but use what you have!)
- 1 mango
- 1 cup of shredded cheese
- 1 tbsp minced garlic
- 1 tbsp parsley
- 1 tsp Worcestershire sauce
- 1/2 red onion, chopped
- 1/2 red pepper, chopped
- 1/2 lemon
- Sea Salt
- Ground Black Pepper
- Olive oil
- Optional: 1 chile pepper
1. Place steak in a freezer bag along with a tablespoon olive oil, salt, pepper, parsley and Worcestershire sauce.
2. Cut 1 lime in half and squeeze juice into the freezer bag containing the steak.
3. Refrigerate for 30 mins to 2 hours.
4. Add 2 tablespoons of olive oil to a large frying pan on high heat.
5. Add minced garlic. Sauté for 2 minutes.
6. Add steak. Pan sear steak for 5 minutes each side (longer for well done steaks).
7. Set steak to the side and let rest a few minutes before slicing.
- Peel, seed and chop mango.
- In a medium bowl, combine chopped mango, red onion and red pepper.
- Chop tomatoes and add to bowl.
- Squeeze juice of 1/2 lime and 1/2 lemon into bowl.
- Optional: chop jalapeño finely and add to bowl.
- Mix salsa.
Serve tortillas topped with brown rice, steak and mango salsa. Use thin lime slices as garnish!
- The taco most likely originated from Mexican miners in the 18th century and was reinvented by Mexican Americans in the Southwest.
- The "American taco" consisting of ground beef, lettuce, cheddar cheese and tomatoes are not considered authentic Mexican taco ingredients. These adaptations occurred during the migration of Mexican miners looking for jobs in the Southwest America.
- As different cultures move into Mexico, the traditional taco continues to be modified. For example, a Lebanese variation (called Arab tacos in Mexico) uses cooked lamb and tzatziki sauce.