BEEF SOFT TACOS WITH MANGO SALSA
Amazing. Serve with shredded Cheddar cheese, shredded iceberg lettuce, plain Greek-style yogurt mixed with lime juice, or whatever your favorite items for tacos might be.
Provided by Boadecea
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 4
Number Of Ingredients 28
Steps:
- Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf.
- While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.
Nutrition Facts : Calories 1154 calories, Carbohydrate 167.2 g, Cholesterol 74.3 mg, Fat 32.8 g, Fiber 26.2 g, Protein 49.9 g, SaturatedFat 8.8 g, Sodium 1637.4 mg, Sugar 19.6 g
FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA
After making steak tacos a ton of different ways from a ton of different recipes, I think I found my favorite. Very flavorful meat and great salsa. No one flavor seems to kill the rest. Serve with lime wedges, your choice of tortillas, and sour cream.
Provided by Chef Mikey
Categories Main Dish Recipes Taco Recipes Beef
Time 8h30m
Yield 8
Number Of Ingredients 21
Steps:
- Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
- Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
- Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
- Remove flank steak from marinade and pat dry with paper towels.
- Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 29.2 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 3.1 g, Sodium 789.4 mg, Sugar 5.2 g
BEEF TACOS WITH MANGO-HOT PEPPER SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
BEEF TOSTADAS WITH MANGO SALSA
Switch up taco night with tostadas! Set up a toppings bar and let kids assemble their own.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
- Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.
Nutrition Facts : Calories 500 calorie, Fat 22 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 420 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 30 grams, Sugar 17 grams
CHICKEN TACOS WITH MANGO AVOCADO SALSA
Make and share this Chicken Tacos With Mango Avocado Salsa recipe from Food.com.
Provided by abray6212
Categories Chicken Breast
Time 4h30m
Yield 6 Tacos, 3 serving(s)
Number Of Ingredients 17
Steps:
- Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
- In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
- Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
- Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
- While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
- Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
- To make the mango avocado salsa:.
- Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.
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- Bring a large pan with sesame oil to medium heat. Add ground beef and season with salt, pepper, and garlic powder. Use the tip of a spatula to break up the beef; cook until nicely browned, about 8-10 minutes. Drain some excess fat and add brown sugar, and soy sauce. Cook for 2 minutes then reduce heat to low to keep warm.
- Wrap tortillas in a damp paper towel and microwave for 15-30 seconds to soften. Alternatively (my preferred method), you can heat in a greased pan (cooking spray) on medium heat until warm and slightly toasted, about 1-2 minutes per side.
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- Mango salsa: Finely dice all the ingredients for the mango salsa and add to a bowl. If using a large red onion reserve a quarter to be roasted for the white lightning sauce. Set aside the mango salsa while you prepare the fish.
- Fish: Rinse and pat dry the fish. Place on a foil or parchment lined baking tray and drizzle on all sides with oil. Sprinkle with premade or homemade seasoning blend. Cut a jalapeno and a small red onion (or the reserved onion from the mango salsa) into quarters or thing strips. Add to the baking sheet along with the fish and drizzle with oil. Bake at 200 C / 400 F for 10 - 12 minutes.
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Servings 10Total Time 25 minsCategory Tacos
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5/5 (38)Calories 379 per serving
- Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
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PORK TACOS WITH MANGO-AVOCADO SALSA - MY COLOMBIAN RECIPES
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Ratings 18Servings 4Cuisine ColombianCategory Main Dish
- Place the pork chops in a nonreactive dish. Add the garlic, onion, scallion, cumin, olive oil, salt and pepper evenly over both sides of the chops, cover, and refrigerate for at least 3 hours or up to overnight.In a bowl, stir together the mango, avocado, onion, lime juice, cilantro, and jalapeño. Cover the salsa and refrigerate until ready to serve.
- Prepare a grill. Season the pork chops on both sides with salt. Place on the grill rack and cook, turning once, until etched with grill marks, golden and light pink at the center when cut into with a knife. About 5 to 6 minutes per side.
- Cut the pork into thin strips and divide the pork evenly among the tortillas. Drizzle with the avocado-mango salsa, garnish with the cilantro, and serve immediately.
GRILLED STEAK TACOS WITH POBLANO-MANGO SALSA - BEEF
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- Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in foodsafe plastic bag; close bag. Set peppers and onion aside.
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- Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
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