Chipotle Mango Steak Tacos with Mango Corn Salsa

Welcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time–either the night or morning before meal time–and finish off the preparation before enjoying. These chipotle mango steak tacos with mango corn salsa can be easily prepped ahead by making marinated steak and corn salsa ahead of time, then when dinner time comes around all you need to do is cook your steak. If desired, you can also make this recipe with chicken breast or thighs, or even chickpeas for a plant-based option!

Grilled Corn and Shrimp Summer Salad Ingredient Notes

Chipotle Peppers in Adobo: These smoky, spicy peppers pack bold flavor and heat, giving the steak marinade a rich, deep kick. The adobo sauce adds tangy, slightly sweet notes that balance the spice. Together, they infuse the steak with a signature southwestern flavor.

Ripe Mango: Mango brings a natural sweetness that contrasts beautifully with the smoky chipotle and savory steak. Its tropical flavor adds brightness to both the marinade and the corn salsa. When ripe, it blends smoothly and adds a silky texture to sauces and dressings.

Skirt or Flank Steak: These cuts are flavorful and tender when marinated properly, making them ideal for quick, high-heat cooking. They soak up the marinade well and cook in minutes, developing a perfect char. Slicing thinly against the grain ensures a juicy, tender bite in every taco.

Sweet Corn (canned or fresh): Corn adds juicy crunch and natural sweetness to the salsa, playing well with the mango and spices. Its bright yellow color makes the dish visually appealing, and it’s easy to use straight from the can. Roasting it before mixing adds extra flavor depth if desired.

Chipotle Mango Steak Tacos with Mango Corn Salsa

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Welcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time—-either the night or morning before meal time—-and finish off the preparation before enjoying. These chipotle mango steak tacos with mango corn salsa can be easily prepped ahead by making marinated steak and corn salsa ahead of time, then when dinner time comes around all you need to do is cook your steak. If desired, you can also make this recipe with chicken breast or thighs, or even chickpeas for a plant-based option!

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Ingredients

• For the Marinated Steak

• 4 chipotle peppers in adobo

• 2/3 cup ripe mango, peeled, pitted and diced

• 3 tablespoons olive oil

• 2 tablespoons warm water

• juice of 1 lime

• 1 garlic clove

• 1 teaspoon kosher salt

• 1 teaspoon cumin

• 1 1/2 pounds skirt or flank steak, cut into 8-inch pieces

• For the Mango Corn Salsa

• 2 cans sweet corn

• 1 1/3 cups ripe mango, peeled, pitted, and diced

• 1 cup cherry tomatoes, quartered

• 1 red bell pepper, diced

• juice of 1 lime

• 1/4 cup finely chopped cilantro leaves

• 1 teaspoon kosher salt

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 jalapeño pepper, seeded and finely diced, (optional)

• 1/4 cup diced red onion, (optional)

• For Serving

• 10 corn tortillas

• 3 cups cooked jasmine rice, for bowls, (optional)

Directions

• 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. Chill for at least 20 minutes, or overnight to prep ahead of time.
• Assemble the corn salsa 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 to 4 minutes per side without moving the pieces as they cook. If you prefer your steak more done, cook for 6 minutes per side. Set aside on a wooden cutting board to rest for at least 10 minutes, then cut into thin slices.
• Warm the tortillas by either steaming wrapped in a damp paper towel in the microwave for 60 seconds or heating on the grill or stovetop.
• Assemble the tacos with a few spoonfuls of corn salsa and several small pieces of the steak. Alternatively, prepare as rice bowls with the salsa and steak on top. Use the reserved marinade as a sauce to top off and sprinkle the chopped cilantro.

Notes

• Store it: Enjoy immediately for best results, or store the steak and salsa separately in the refrigerator in sealed containers for up to four days.
• Reheat it: Microwave the steak until warm, 1 to 2 minutes, then assemble your tacos. Alternatively, sear. the pieces in a skillet over medium heat with a drizzle of avocado oil for about 1 minute per side, then assemble your tacos with remaining ingredients.
• Steak: 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 to 8 minutes per side, until at an internal temperature of 165°F. You can also use chickpeas—I recommend tossing two drained and rinsed cans of chickpeas in the marinade, then baking on a sheet pan at 400°F until crispy, about 20 minutes.

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