These sirloin steak tacos with mango salsa and creamy guacamole check every box for a taco full of flavor and texture perfection.
Ingredients
STEAK
1.5lbs1-1 ½ inch thick sirloin steak
juice of 1 lime
1tbspsoy sauce
1clovegarlic, grated or finely minced
1tspcumin
½tspkosher salt
fresh cracked pepper
2tbspcanola, vegetable, or avocado oil
MANGO SALSA
2largeor 3 small mangoes, diced
2jalapeños, seeded and diced
½cuploosely packed cilantro leaves, chopped
½mediumred onion, diced
juice of ½ of a lime
kosher salt
CREAMY GUACAMOLE
2largeripe avocados
¼cupwater
juice of ½ of a lime
½tspkosher salt
TORTILLAS & GARNISH
8corn tortillas
1lime, quartered
¼cupcotija cheese for garnish (serve roughly 1/2 Tbs per taco)
Instructions
STEAK
Trim off any large pieces of fat on the edges of the steak and cut into 2x1-inch strips. In a medium-sized bowl, whisk together the lime juice, soy sauce, garlic, cumin, kosher salt, and a few cranks of black pepper.
Place the steak in the bowl with the marinade and toss to coat. Let the steak sit at room temperature for a minimum of 15 minutes or up to 1 hour. Alternatively, the steak and marinade can be prepared ahead of time and sit in the fridge for up to 24 hours.
Heat a cast iron skillet over high heat with oil. Once the oil is shimmering, place the steak in the pan. Cook for 4-5 minutes total, flipping each piece with tongs halfway through. The steak is done when its internal temperature has reached 130°F.
Remove the steak from the heat, let it rest for 5 minutes, and chop into bite-sized pieces.
MANGO SALSA
In a medium-sized bowl, toss together the mangos, jalapeños, cilantro, red onion, lime juice, and a pinch of kosher salt. Taste and add more salt or lime if needed. Set aside.
CREAMY GUACAMOLE
Place the avocados, water, lime juice, and kosher salt in a food processor or blender. Blend until smooth. Taste and add more salt if needed. Set aside.
TORTILLAS & ASSEMBLY
Using a gas burner or an outdoor grill, cook the tortillas over a controlled flame until both sides are slightly charred on the edges, flipping with tongs to cook both sides. Watch carefully - they can burn quickly.
Assemble the tacos on plates or a large platter. First lay down the tortillas, then evenly divide the meat and sprinkle on top of the tortillas.
Spoon a large dollop of the creamy guacamole on top of each taco. Sprinkle roughly 1/4 cup of the mango salsa on top of each taco, followed by roughly 1/2 Tablespoon of cotija cheese. Serve immediately.