Flank Steak Taco Boats with Mango Salsa

Name: Flank Steak Taco Boats with Mango Salsa
Prep time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 package (1 oz) Old El Paso™ taco seasoning mix; 1 beef flank steak (1 1/4 lb), trimmed of excess fat; 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count); 2 ripe medium mangoes, seed removed, peeled and diced; Juice of 1 medium lime; 1 jalapeño chile, seeded, chopped; 1/4 cup chopped red onion; 1/4 cup chopped fresh cilantro leaves

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Prep 15 min
Total 30 min
Ingredients 9
Servings 8

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Try these delicious steak tacos with vibrant mango salsa for a real treat!

Ingredients

Tacos

1 tablespoon vegetable oil
1 package (1 oz) Old El Paso™ taco seasoning mix
1 beef flank steak (1 1/4 lb), trimmed of excess fat
1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)

Mango Salsa

2 ripe medium mangoes, seed removed, peeled and diced
Juice of 1 medium lime
1 jalapeño chile, seeded, chopped
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves

Directions

1

Heat oven to 400°F. Line cookie sheet with foil.
2

In 10-inch 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 until meat thermometer inserted in center of steak reads 135°F. Remove from oven, and let rest 10 minutes.
3

Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
4

Cut steak into thin slices. Place 2 or 3 slices steak in each taco boat. Top with salsa.

Nutrition Information

540 Calories, 14g Total Fat, 47g Protein, 57g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 540

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 2g

Cholesterol: 105mg; 34%

Sodium: 1110mg; 46%

Potassium: 710mg; 20%

Total Carbohydrate: 57g; 19%

Dietary Fiber: 4g; 16%

Sugars: 25g

Protein: 47g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 60%; 60%

Calcium: 8%; 8%

Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;