Description
Sheet Pan Chipotle Steak Tacos with Mango Salsa Delight — perfect for weekend breakfast spreads and meal prep. Makes 6 generous servings in 45 minutes with 18 simple ingredients.
Ingredients
Scale
- 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 cups Orange juice
- 0.25 cups Tamari or soy sauce
- 1 tablespoon Honey
- 2 tablespoons Extra virgin olive oil
- 1–2 Jalapeños, deseeded if less heat is desired
- Corn or flour tortillas, warmed
- 1 Avocado, ripe and sliced
- Feta cheese, crumbled
- Shredded lettuce
- 1 cup Mango chunks
- 2 tablespoons Lime juice
- 0.25 cups Chopped cilantro
- Sea salt, to taste
Instructions
- Preheat the oven to 475°F. Prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil.
- Combine the marinade ingredients by tossing the steak, garlic, chipotle chili powder, onion powder, smoked paprika, orange juice, tamari or soy sauce, honey, and olive oil on the prepared sheet pan.
- Arrange the jalapeños around the steak. Bake in the preheated oven for 10 minutes, then broil for an additional 2-5 minutes until the steak is browned. Rest for 10 minutes before slicing.
- Prepare the mango salsa by combining mango chunks, lime juice, chopped cilantro, and any desired seasonings in a bowl.
- Stuff warm tortillas with the sliced steak, avocado, shredded lettuce, crumbled feta, and mango salsa. Enjoy!
Notes
- Fridge: Store sliced steak and mango salsa in separate airtight containers for up to 3 days at 40°F or below. Keep tortillas wrapped in a damp paper towel inside a zip-top bag to maintain pliability. Assembled tacos lose crispness quickly, so always store components apart for best texture on reheating.
- Freezer: Wrap cooled sliced steak portions tightly in plastic wrap, then place inside freezer-safe bags with air removed. Steak keeps for up to 2 months at 0°F. Mango salsa freezes well in small containers for 2 months but avocado and lettuce should never be frozen as they break down completely upon thawing.
- Oven Reheat: Preheat oven to 375°F. Spread steak slices on a foil-lined baking sheet, cover loosely with foil to retain moisture, and warm for 10 minutes. Warm tortillas directly on the oven rack for the final 2 minutes. This method preserves the caramelized edges best.
- Microwave Reheat: Place steak slices on a microwave-safe plate, cover with a damp paper towel, and heat at 50% power for 90 seconds. Stir halfway through. Wrap tortillas in a damp towel and heat separately for 20 seconds. This prevents rubbery texture from high-power blasts.
- Air Fryer Reheat: Set air fryer to 350°F and spread steak slices in a single layer. Reheat for 4 minutes, shaking the basket at the halfway mark. The circulating heat re-crisps the charred edges while keeping the interior juicy—the closest result to freshly roasted steak from all reheating methods.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Sheet Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 loaded
- Calories: 362 calories
- Sugar: 9g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 72mg