Grilled Skirt Steak Soft Tacos and Mango Salsa with Bush's Black Bean Fiesta Grillin' Beans

  • Yield: 4-6 servings
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1 ripe mango, peeled, seeded and diced

1 Tbsp finely diced red onion

1 small serrano chile, stemmed, seeded and minced

1 medium tomato, diced

1 Tbsp chopped cilantro, plus sprigs for garnish

2 limes

Kosher salt and freshly ground black pepper

1 skirt steak, about 1 pound

Vegetable oil

1 dozen 6-inch flour tortillas

Bush's® Black Bean Fiesta Grillin' Beans®


  1. Stir the mango, onion, chile, tomato, chopped cilantro and the juice of 1 lime together in a bowl. Season with salt and pepper to taste.
  2. Prepare a grill with high heat. Brush steak with oil, season all over with salt and pepper. Grill, turning once, until a thermometer inserted sideways into the meat registers 130 degrees for medium-rare, about 7 minutes. Transfer to a cutting board, let rest 5 minutes. Cut steak crosswise into three sections, then thinly slice across the grain.
  3. Lightly toast the tortillas on the grill until charred but still pliable, 10 seconds per side. Keep warm, wrapped in a kitchen towel. Tuck steak into the tortillas, top with salsa and cilantro sprigs, serve with lime wedges and Bush's® Black Bean Fiesta Grillin' Beans®.
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