Flank Steak Taco Bowls with Mango Salsa

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 1 packet (28 g / 1 oz)Old El Paso™ Original Taco Seasoning Mix
• 1 beef flank steak (about 567 g / 1 1/4 lb), trimmed of excess fatbeef flank steak
• 1 package (190 g / 6.7 oz; 8 bowls)Old El Paso™ Flour Soft Tortilla Bowls
• 2 ripe medium, seed removed, peeled and dicedmangoes
• Juice of 1 mediumlime
• 1, seeded and choppedjalapeño chile
• 60 ml (1/4 cup), choppedred onion
• 60 ml (1/4 cup), choppedfresh cilantro leaves

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with foil.

2. 2

   Brown the steak

   Heat the oil in a 25 cm (10-inch) frying pan over high heat. Sprinkle the taco seasoning over the flank steak and press it on to coat. Brown the steak on both sides in the hot oil, then transfer it to the prepared baking sheet. Roast until a meat thermometer inserted into the centre reads 57°C (135°F). Take it out of the oven and leave it to rest for 10 minutes.

3. 3

   Make the salsa

   Meanwhile, combine the mangoes, lime juice, jalapeño, red onion and cilantro in a large bowl. Refrigerate the salsa until you are ready to serve.

4. 4

   Fill the bowls

   Cut the steak into thin slices. Put 2 or 3 slices into each tortilla bowl and top with salsa.

What are steak taco bowls?

Taco bowls are a bowl-shaped alternative to folded tacos, made to hold fillings and toppings. This version uses flour tortilla bowls filled with seasoned beef and a fresh fruit salsa.

The combination draws on familiar taco flavours: savoury, spiced steak alongside bright lime, herbs and chilli. Mango brings a juicy sweetness that balances the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 21g protein, 27g carbs, 10g fat.

The tortilla bowls and mango provide most of the carbohydrates, while the steak supplies most of the protein. The oil and beef contribute much of the fat, and the seasoning and packaged bowls can make sodium a notable part of the meal. Pair a bowl with extra salad or vegetables for a more balanced plate.

Choosing the steak

Flank steak: this lean, flavourful cut cooks quickly, making it a practical choice for a 30-minute meal. Trim away any excess fat before seasoning.

Taco seasoning: pressing the mix onto the steak helps it adhere while the surface browns. Use the whole packet as listed for an evenly seasoned piece of meat.

Getting the steak right

High heat: let the frying pan get hot before adding the steak so the outside can brown rather than slowly steam. Brown both sides before transferring it to the oven.

Temperature and rest: check the centre with a meat thermometer, then let the steak rest for 10 minutes. Slice it thinly across the grain for a more tender bite.

Making fresh mango salsa

Ripe mangoes: choose fruit that gives slightly when pressed; it should be sweet and juicy but still hold its shape when diced.

Chilli and lime: removing the jalapeño seeds keeps the salsa milder, while lime juice adds a sharp note. Refrigerating the mixed salsa until serving gives the flavours time to mingle.

Keeping the bowls crisp

Tortilla bowls: fill them just before serving so the salsa juices do not soften the shells. Two or three thin steak slices per bowl leave room for a generous topping.

Slicing: cut the rested steak across the grain and keep the slices fairly thin. This makes the filling easier to eat from the bowl.

Serving the taco bowls

Serve the filled bowls straight away while the steak is warm and the salsa is cool. For a fuller meal, add a side of black beans or a simple green salad.

Recipe notes & tips

• Pat the steak dry before seasoning so it browns well.
• Use a meat thermometer to check the centre of the steak.
• Let the steak rest for the full 10 minutes before slicing.
• Cut the steak across the grain into thin slices.
• Keep the salsa chilled and fill the tortilla bowls just before serving.

Variations

• Milder salsa: leave out the jalapeño for less heat.
• Extra heat: keep some jalapeño seeds in the salsa.
• Citrus twist: add a little extra lime juice to sharpen the mango salsa.
• More crunch: serve with finely shredded lettuce in the bowls.
• Bean side: serve black beans alongside the filled bowls.

Common mistakes to avoid

• Cold frying pan: the steak may cook without browning; heat the pan well before adding it.
• Skipping the rest: juices can run out when the steak is cut too soon; wait 10 minutes.
• Slicing with the grain: the meat can seem tougher; cut across the grain instead.
• Overripe mango: very soft pieces can turn mushy; choose ripe fruit that still holds its shape.
• Filling too early: salsa can soften the tortilla bowls; assemble them just before eating.

How to store

Refrigerate leftover steak and salsa separately in airtight containers and use within 3–4 days. Reheat the steak gently until hot, and assemble fresh tortilla bowls just before serving; filled bowls are best eaten straight away.

Frequently asked questions