Carne Asada Tacos With Mango Salsa

Be aware prep includes marinate time.

• Ready In: 8 hrs 10 mins
• Serves: 3

Ingredients

• 1  chipotle chile in adobo
• 1  large garlic clove, minced
• 1⁄2 cup  orange juice
• 1  tablespoon lime juice
• 2  tablespoons canola oil or 2  tablespoons  vegetable oil
• 1  tablespoon soy sauce
• 2  tablespoons cilantro leaves
• 1  tablespoon honey
• 1⁄2 teaspoon chili powder
• 1  lb  flank steaks or 1  lb  skirt steak, fat trimmed
• 1  teaspoon kosher salt

• MANGO SALSA

• 1  large mango, diced (about 1 cup)
• 1⁄4 cup red onion, minced
• 1  jalapeno pepper, seeds removed and minced
• 2  tablespoons lime juice
• 1  tablespoon cilantro, chopped
• 1⁄4 teaspoon chili powder

• ADDITIONAL INGREDIENTS

• 6 (6 inch)  flour tortillas (or whole wheat tortillas or corn tortillas)
•  sliced avocado (optional)
•  colby-monterey jack cheese, shredded (optional)

Directions

1. Carne Asada:
2. In a blender, combine chipotle pepper, garlic, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a plastic seal bag and pour in marinade; massage to coat evenly.  Refrigerate for at least 3 hours and not more than 8 hours.
3. Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for about 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes.  Once meat has rested, slice steak across the grain diagonally.
4. Mango Salsa:
5. Combine all ingredients in a bowl and stir. Refrigerate until ready to serve.
6. To Assemble:
7. Warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
8. Serve steak strips on the warmed tortillas with avocado, cheese then topping with mango salsa.