partially prepped IV
chipotle mango skirt steak tacos
Keep scrolling to see the next recipe in my partially prepped series!
This week’s recap
My partially prepped series—where I share easy, nourishing recipes that can be prepped the night or morning before, then finished up before dinner time—was made to make your weeknights a little less stressful. I know traditional meal prep isn’t for everyone, and this is one way you can still do a little bit of prep without fully cooking meals ahead of time. Not only that, but often creating components of these dishes ahead of time allows flavors to marinate and get even better!
If you missed it, check out my previous Partially Prepped recipes:
My next partially prepped recipe is another easy and flavorful one. I did a poll over on Instagram and was surprised that the most common request for protein was steak! So I took my favorite steak cut, skirt steak, and developed these chipotle mango steak tacos. They’re absolutely perfect for a summer night! Grab the full recipe here or keep scrolling.
CHIPOTLE MANGO STEAK TACOS WITH MANGO CORN SALSA
MARINATED STEAK
4 chipotle peppers in adobo
2/3 ripe mango, peeled, pitted & diced (about 2/3 cup)
3 tbsp olive oil
2 tbsp warm water
juice of 1 lime
1 garlic clove
1 tsp salt
1 tsp cumin
1 + 1/2 lbs skirt or flank steak, cut into ~8-inch pieces
MANGO CORN SALSA
3 cups sweet corn (two 15oz cans)
1 + 1/3 ripe mango, peeled, pitted, & diced (about 1 + 1/3 cup)
1 cup halved or quartered cherry tomatoes
1 red bell pepper, diced
juice of 1 lime
1/4 cup finely chopped cilantro leaves
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
optional: 1/2 jalapeño pepper, seeded & finely diced
optional: 1/4 cup diced red onion
FOR SERVING
10 -12 corn tortillas (for tacos)
1 cup dry rice, cooked (for rice bowls)
The steps:
Add the chipotle peppers, mango, olive oil, lime juice, garlic, salt, and cumin to a food processor or blender. Blend on high speed until completely smooth. Set about 1/2 cup of the marinade aside.
Place the steak in a large bowl or container with a lid, then cover with the remaining marinade. Use clean hands to cover the steak completely. Place in the refrigerator to marinate for at least 20 minutes, or overnight to prep ahead of time.
Assemble the corn salad by combining all ingredients in a large mixing bowl. Place in the refrigerator, covered, until serving.
Heat a large stainless steel or cast iron skillet or grill pan over medium-high heat, then add the marinated steak without overlapping.
Cook for 3-4 minutes per side without moving the pieces as they cook. The internal temperature you’re aiming for is 130 to 135 degrees for medium rare. Set aside on a wooden cutting board to rest for at least 10 minutes, then cut into thin slices. Note: you can also grill the steak.
Warm the tortillas by either steaming wrapped in a damp paper towel in the microwave for 30-60 seconds or heating on the grill or stovetop. Assemble the tacos with a few spoonfuls of corn salad and several small pieces of the steak. Alternatively, prepare as rice bowls with the salad and steak on top. Use the reserved marinade as a sauce to top off and sprinkle the chopped cilantro.
Enjoy immediately for best results, or store the steak and salad separately in the refrigerator in airtight containers for up to four days.
Notes: You can swap the steak for chicken breast or chicken thighs if you prefer. Prepare everything the same way, but the chicken will require a longer cook time, closer to 5-8 minutes per side, until at an internal temperature of 165 degrees F. You can also use chickpeas–I recommend tossing two drained & rinsed cans of chickpeas in the marinade, then baking on a sheet pan at 400 degrees until crispy, about 20 minutes.
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
This is on the meal plan this week!! Would you be able to do a mango-cutting tutorial? I always struggle...lol