• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain mango. Dice tomato into 1/2-inch pieces. Mince jalapeño, removing ribs and seeds for less heat if desired.

• Pat steak* dry with paper towels and thinly slice against the grain. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak, sliced onion, and Mexican Spice Blend to pan; season with salt and pepper. Cook, stirring occasionally, until onion is softened and steak is cooked to desired doneness, 3-6 minutes.

• Meanwhile, in a small bowl, combine drained mango, tomato, minced onion, vinegar, and as much jalapeño as you like. Season with salt and pepper to taste. • Wrap tortillas in damp paper towels and microwave until warmed through, 30 seconds.

• Divide tortillas between plates and fill with steak mixture. Top tacos with mango salsa (draining first) and sour cream. Serve. Steak is fully cooked when internal temperature reaches 145°.