Mango Tango Tacos

Mango Tango Tacos

It takes two to tango and these tacos will find you wanting seconds. Use steak, mango and salsa for a unique taco meal.

  • 30
  • 2
  • 574
  • 44 g

Ingredients & Cooking


  • 1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
  • 1 package (1.25 ounces) low-sodium taco seasoning mix
  • 3 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 8 whole grain tortillas (8-inch diameter), warmed
  • 2 cups shredded lettuce
  • 1 cup fat-free shredded Cheddar cheese
  • 1/2 cup chunky salsa
  • 1 cup chopped fresh mango


  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine beef and taco seasoning mix in medium bowl; stir to coat beef.

  2. Heat 1 teaspoon oil in large, nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Set aside; keep warm.

  3. Heat remaining 1 teaspoon oil in same skillet until hot. Add onion; cook 2 to 3 minutes or until tender. Return beef to skillet; cook 1 minute or until heated through.

  4. Place equal amounts of steak and onion on each tortilla; top with lettuce, cheese, salsa and mango.

Nutrition Information

Butcher Counter

Mango Tango TacosTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

Lean Beef

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