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Sheet Pan Chipotle Steak Tacos with Mango Salsa.

These Sheet Pan Chipotle Steak Tacos with Mango Salsa are bursting with flavor! Enjoy smoky steak topped with sweet mango salsa for a quick weeknight dinner.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Flavorful, Quick
Servings: 4 servings

Ingredients

  • 1.5 pounds flank or skirt steak
  • 6 cloves garlic chopped
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 0.5 cup orange juice
  • 0.25 cup tamari or soy sauce
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1-2 jalapeños sliced
  • Warmed corn or flour tortillas
  • Avocado
  • feta cheese
  • shredded lettuce for serving
  • 1 cup mango chunks
  • 2 tablespoons lime juice
  • 0.25 cup chopped cilantro
  • Sea salt to taste

Instructions

  • Start by combining the chopped garlic, chipotle chili powder, onion powder, smoked paprika, orange juice, tamari or soy sauce, honey, and extra virgin olive oil in a mixing bowl. Whisk until well blended. Place the flank or skirt steak in a large resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 30 minutes—up to overnight for maximum flavor.
  • Preheat your oven to 425°F (220°C). While the oven is heating, prepare your sheet pan by lining it with parchment paper or lightly greasing it. This will make cleanup a breeze!
  • Remove the steak from the marinade, allowing any excess to drip off. Place it on the prepared sheet pan. Scatter sliced jalapeños around the steak for an extra kick. Roast in the preheated oven for about 15-20 minutes, or until the steak reaches your desired level of doneness. Remember to flip the steak halfway through cooking for even browning.
  • While the steak is roasting, prepare the mango salsa. In a mixing bowl, combine the mango chunks, lime juice, chopped cilantro, and a pinch of sea salt. Toss gently to combine, and set aside so the flavors can meld.
  • Once the steak is done cooking, remove it from the oven and let it rest for about 5 minutes. Slice the steak against the grain into thin strips. Warm the tortillas in a skillet or microwave, then layer the sliced steak on each tortilla. Top with avocado, crumbled feta cheese, shredded lettuce, and a generous scoop of mango salsa.
  • Serve the tacos with extra lime wedges and your favorite hot sauce if desired. Gather your friends or family around the table and dig in!

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Knife and cutting board
  • Tongs
  • Serving Platter

Notes

  • For a different flavor profile, try using chicken or shrimp instead of steak.
  • If you can’t find fresh mango, canned mango chunks (in juice, not syrup) will work in a pinch.
  • Feel free to swap out the feta cheese for crumbled queso fresco or omit it entirely for a dairy-free option.