Spicy Beef Mango Tacos (Printable)

Seasoned beef with sweet-spicy mango salsa inside warm tortillas for a fresh, bold dish.

# What You Need:

→ Spicy Beef

01 - 1.1 lbs ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp cayenne pepper, adjust to taste
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 cup beef broth or water
13 - 2 tbsp tomato paste

→ Mango Salsa

14 - 1 large ripe mango, peeled and diced
15 - 1/2 small red onion, finely diced
16 - 1 small red bell pepper, diced
17 - 1 jalapeño, seeded and finely chopped
18 - 2 tbsp fresh cilantro, chopped
19 - Juice of 1 lime
20 - 1/4 tsp salt

→ To Serve

21 - 8 small corn or flour tortillas, warmed
22 - Optional: shredded lettuce, sliced avocado, crumbled queso fresco, sour cream, lime wedges

# How-To:

01 - Combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and let rest to meld flavors.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 2–3 minutes.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef, breaking up with a spoon, and cook until fully browned, about 5–6 minutes. Drain excess fat if necessary.
05 - Sprinkle chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper over beef. Stir thoroughly to coat evenly.
06 - Stir in tomato paste and beef broth (or water). Simmer for 3–4 minutes until the mixture thickens.
07 - Taste the beef mixture and adjust seasoning as desired.
08 - Spoon the spicy beef into warm tortillas. Top generously with mango salsa and optional garnishes. Serve immediately.

# Expert Tips:

01 -
  • The mango salsa stays cool and bright while the beef is warm and savory—that temperature contrast is pure comfort.
  • You can have dinner on the table in 35 minutes without feeling like you rushed it.
  • It's flexible enough to feed a picky eater or five hungry friends without changing a thing.
02 -
  • Ripe mango is everything—an unripe one will taste mealy and sour, so if you're not sure, ask the person at the market or wait a day before cooking.
  • Don't skip draining the fat from the beef; a little is flavor, but too much makes the finished taco sit heavy and greasy on your tongue.
  • Lime juice is what brings the salsa to life—if you use bottled, it won't be quite the same, but real lime is worth the squeeze.
03 -
  • If your mango isn't perfectly ripe, dice it a few hours ahead and let it sit with the lime juice and salt—the acid will soften it slightly and the flavors will meld deeper.
  • Brown the beef with patience; rushing the heat means you end up with gray, steamed meat instead of the rich, caramelized surface that actually tastes good.

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