Steak Tacos with Pineapple and Mango Salsa

Steak Tacos with Pineapple and Mango Salsa
I could eat tacos everyday of the week and be pretty damn happy with my lot in life. Mr. B, on the other hand, gets tired of tacos with the quickness of a rattlesnake, but like any man, he's a lot more forgiving when steak is on the menu.

A while back when we were grilling steaks, I had one of those moments of epiphany where the food angels appeared singing right before my eyes. Then the flash went off and I had a brainstorm: I would always cook an extra steak and that would give me a realm of dinner possibilities later in the week, and would give me a quick out in case I hadn't really planned anything for dinner at all.

That extra steak has come in handy for so many great meals from quesadillas to steak sandwiches to steak and eggs. One way that I like to utilize the extra streak is to thinly slice it, whip up an exotic salsa and warm a few corn tortillas. It goes beyond being tasty, but all the colors give it a visual pop and since we eat with our eyes, it's a great plate to see in front of you.

I like to think these steak tacos with pineapple and mango salsa are a real treat for Mr. B, but if I'm just reaching here, then I'm happy to say that they are so good that they can tame a rattlesnake and that's not half bad.

Pineapple Mango Salsa

1 cup fresh pineapple, medium dice
1 mango, medium dice
1 avocado, peeled and finely diced
5 jalapeƱo pepper, finely diced
2 Roma tomatoes, finely diced
2 tablespoons green onion tops, finely minced
1/2 cup cilantro, finely minced
salt and pepper
rice wine vinegar
1/2 lime squeezed

1. Mix together all of the ingredients, except the avocado. Stir and let sit at room temperature for 20-30 minutes.
2. Just before serving, add the avocado and gently stir.
3. Serve on tacos are serve with corn chip and cold beer.

Steak Tacos

Leftover sliced steak, gently warmed
thinly sliced red onion
1 can of black beans, drained and rinsed
1 small handful of cilantro leaves, stems removed
warm corn tortillas

1. To assemble: take a corn tortilla and fill with a few strips of steak, a smattering of red onions, a tablespoon of black beans and a few cilantro leaves.
2. Top each taco with two big spoons of the pineapple mango salsa.
3. Serve with hot sauce, if desired.

Comments

  1. What is it with our husbands getting tired of our favorite foods?!

    I like to bake up a bunch of baked potatoes over the weekend, then stick them in the fridge. Super easy to make quick hash browns, twice baked potatoes, fries, etc.

    I usually don't cook extra meat though because my husband eats no leftovers. None. Well, I take that back because he will eat cold pizza, and a cold meatloaf sandwich, but that's about it!

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