Start to finish: 45 minutes
Key Ingredients Needed
- 2 red bell peppers
- 2 green bell peppers
- 2 small red onions
- 1 teaspoon ground cumin
- 4 teaspoons chili powder
- 3 teaspoons kosher salt, plus more for seasoning
- 2 mangoes, peeled, pitted, and dices
- 2 jalapenos, halved lengthwise, seeded, and finely diced
- 4 tablespoons fresh lime juice, plus lime wedges
- 2 small bunches cilantro, leaves and tender stems chopped, divided
- Freshly ground black pepper
- 1 1/2 pounds skirt steak
- 4 tablespoons olive oil
- 8 small flour tortillas Cotija cheese, crumbled
Instructions/Step By Step Directions
Step 1: Seed and cut the bell peppers into thin slices, reserving about 1 cup.
Step 2: Thinly slice the onion, reserving about 2/3 cup.
Step 3: In a bowl, combine the cumin, chili powder, and 3 teaspoons salt; set spice rub aside.
Step 4: In a medium bowl, combine the mango, jalapeno, lime juice, half of the chopped cilantro, the 1 cup reserved bell pepper slices, and the 2/3 cup reserved onion slices.
Step 5: Season to taste with salt and pepper.
Step 6: Cover and refrigerate for at least 30 minutes.
Step 7: Sprinkle the spice rub evenly on both sides of the steak.
Step 8: Warm 2 tablespoons olive silica skillet over medium-high heat.
Step 9: Add the remaining bell peppers slices and onion slices, and cook until tender-crisp, about 7 minutes.
Step 10: Season with salt and pepper, and transfer to a bowl.
Step 11: Warm 2 more tablespoons of olive oil in the skillet over medium-high heat. Add the steak and cook 2 to 3 minutes per side for medium doneness.
Step 12: Transfer to a cutting board, and let rest 5 minutes.
Step 13: Warm a medium skillet over medium-high heat.
Step 14: Working 1 tortilla at a time, heat until lightly browned on both sides, about 30 seconds per side.
Step 15: Stack and wrap tightly in foil.
Step 16: Thinly shoe the steak across the grain.
Step 17: Assemble fajitas, adding the steak, bell peppers, and mango salsa. Garnish with lime wedges, the remaining chopped cilantro, and the cotija.