Finally! Finally! The rain has stopped and it has been gorgeous in the Pacific Northwest this weekend. A beautiful Easter weekend of sunshine. It has also been an emotional weekend because of the passing of a close family friend who was like a 2nd mom to my husband. She battled breast cancer that moved into her bones. She was an inspiration to all of us. She will be deeply missed.
The recipe I am going to share today is my son Aaron's favorite. We love mexican food. I found this recipe in a weight watcher magazine and adapted to my family's tastes. It is super easy and super fast to make. A side story about mangos.
Aaron is highly allergic to poison oak. He had it so bad one time that I had to take him to the doctor. His face swelled up, I don't think there was much on him that wasn't covered in poison oak. He also LOVES mangos. I would buy them and he would eat them up as fast as I could peel them. One day, after I had bought a couple mangos and he tried peeling them, he suddenly had a rash all over his face. It looked like poison oak. It acted like poison oak. I took him to the doctor because it was close to his eyes. The doctor determined that it wasn't poison oak because it was winter and he hadn't been outside in the woods or near any poison oak. She asked me if he had eaten a mango recently. Bingo! Apparently mangos have an oil on the skin that some people react to just like poison oak. So now, when I buy mangos, he makes sure he washes his hands really well after handling them. Anyway, back to the recipe.
I use round steak because that is what I have on hand. You can use flank steak as
well or any other steak you have. The only thing not showing in this picture is the ginger.
Slice the meat across the grain in thin strips. That will keep the meat tender. Also
make sure you don't over cook the meat or it will toughen up. Add fresh ginger at
this point or sprinkle the meat with dry ginger. I only had dry ginger so that is what I used.
Julienne the peppers and thinly slice the onion. Stir fry until
softened
Peel and dice 1 ripe mango. Then wash your hands.
Mix the meat with the vegetables if you want or keep them separate which is
what I do. My husband doesn't like red/green/yellow peppers so put them in
a different bowl and he picks out the onions for his tacos.
You can serve this with avocado, sour cream, salsa and cilantro. I didn't have small
flour tortillas, I only had medium ones so I made a big taco. The mango is what
makes this recipe so delicious! Squeeze a little fresh lime on there and YUM!
Beef Mango Tacos
Serves 4
Calories 360 for 2 tacos
- 2 tsp olive oil
- 2 cups julienne cut red peppers (or use the mini peppers)
- 1 cup thinly sliced onion
- 2 tsp fresh minced ginger
- 1 pound flank steak
- 4 tsp soy sauce
- 1 tsp chili powder
- 1 chopped mango
- salsa, sour cream, cilantro and avocado
Heat oil in large skillet. Add
pepper/onion mixture and stir fry until softened aprox 5 minutes.
Cut steak diagonally across the
grain into thin slices. Add into pan (or cook separately). Sprinkle with dry
ginger or add fresh ginger. Cook until just browned. Add soy sauce and chili
powder. Cook 1-2 minutes more until steak is slightly pink inside.
Warm tortillas and divide steak
and pepper mixture evenly. Top with mango. Add sour cream, avocado and salsa.
Garnish with cilantro and lime.
