Sheet Pan Steak Tacos

New video. Watch as I make these awesome tacos in  my own kitchen…

Someone asked me while working if I could choose one thing to eat for the rest of my life, what would it be.

I said “Tacos.”

That may come as a surprise to some (because of my pasta obsession) but there is so much I love about tacos.  Mostly I love tacos because they’re incredibly versatile. From different proteins (seafood, chicken, steak or vegetarian), to different toppings (salsas, cremas and vegetables) you can do almost anything with tacos.

My taco recipes tend to have a number of different elements to them.  I love to pickle my own red onion, slow braise my meat, and make my own cremas. However, with our every declining time I decided to create a taco that was equally as delicious as it was easy and quick.

…which is why this sheet pan steak taco recipe is a dream!

Print Recipe

Sheet Pan Steak Taco

Servings

Ingredients

Marinade

• 1/2 cup olive oil
• 1/4 cup brown sugar
• 1/4 cup Cilantro loosely chopped
• 5 cloves garlic minced
• 1/2 tablespoon Ground pepper
• 2 tablespoons garlic powder
• 1 tablespoon Paprika
• 1/2 tablespoon Cumin
• 2 teaspoons cayenne pepper
• 1/4 cup lime juice
• 1 tablespoon Sriracha
• 2 teaspoons salt

For the Sheet Pan

• 2 lbs Flank Steak
• 1 whole Yellow Pepper thick julienne
• 1 whole red pepper thick julienne
• 1/2 Red Onion Mirepoix
• 1 tablespoon olive oil
• 1 tablespoon garlic powder
• 1/2 tablespoon Chili powder
• 1/2 tablespoon Paprika
• 2 cobs corn shucked and cut in half and then lengthwise

For the Mango Salsa

• 2 whole mangos peeled, pitted and diced
• 1 whole Tomato diced
• 1/4 Red Onion diced
• 1/4 cup Green Onion chopped
• 1 lime juiced
• Salt and Pepper to taste

Serving

• 12 small tortillas flour or corn
• 2 Avocado peeled, pitted and sliced thin
• 2 cups field greens or other preferred greens
• 1/4 cup Goat Feta

Servings Ingredients Marinade 1/2 cup olive oil 1/4 cup brown sugar 1/4 cup Cilantro loosely chopped 5 cloves garlic minced 1/2 tablespoon Ground pepper 2 tablespoons garlic powder 1 tablespoon Paprika 1/2 tablespoon Cumin 2 teaspoons cayenne pepper 1/4 cup lime juice 1 tablespoon Sriracha 2 teaspoons salt For the Sheet Pan 2 lbs Flank Steak 1 whole Yellow Pepper thick julienne 1 whole red pepper thick julienne 1/2 Red Onion Mirepoix 1 tablespoon olive oil 1 tablespoon garlic powder 1/2 tablespoon Chili powder 1/2 tablespoon Paprika 2 cobs corn shucked and cut in half and then lengthwise For the Mango Salsa 2 whole mangos peeled, pitted and diced 1 whole Tomato diced 1/4 Red Onion diced 1/4 cup Green Onion chopped 1 lime juiced Salt and Pepper to taste Serving 12 small tortillas flour or corn 2 Avocado peeled, pitted and sliced thin 2 cups field greens or other preferred greens 1/4 cup Goat Feta

Directions

For the Steak

Add all the marinade ingredients into a bowl and whisk until combined. Place steak into a seal-able container with marinade and place in fridge for minimum 4 hours.

For the Salsa

Combine mango, red onion, tomato, lime juice, salt and pepper in a bowl and mix until incorporated. Cover in saran wrap and place in fridge until ready to serve.

The Rest

Once steak has marinaded, preheat oven to 400 degrees.

Place peppers and onion in a bowl and drizzle with olive oil. Sprinkle with garlic powder, chili powder, cumin and paprika then mix.

On a large baking sheet, place peppers and onions on 1/3 of the baking sheet.   Add sliced corn on another third of the baking sheet drizzled with olive oil. Remove steak from marinade and place on the final third of the baking sheet.

Place in oven for approx 15-18 minutes with the last couple minutes on broil to give the steak a nice crust.

Remove from heat and allow to cool for 5 minutes.

Slice steak into strips and serve on a tortilla with mango salsa and avocado slices.

Enjoy!