Steak

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1 lb flank steak

1 tbsp (more to taste) taco seasoning powder

½ tsp salt (or to taste)

3 tablespoons olive oil (divided)

8 small tortillas (corn is best)

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Mango Salsa

2 medium ripe mangoes (peeled, pitted, and diced)

4 green onions (finely chopped)

½ bunch chopped fresh cilantro

1 tablespoon freshly squeezed lime juice (or more, to taste)

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Cilantro Lime Crema (sauce)

¼ cup Greek yogurt

¼ cup mayonnaise

1 tablespoon honey (softened)

1 tablespoon Sriracha sauce

1 medium lime (freshly squeezed)

½ bunch fresh cilantro (finely chopped)

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1. Slice the steak as thinly as humanly possible and season with taco seasoning (measure with your heart), salt and 1 tbsp of oil. Mix well and set aside to marinate for a couple of hours.

2. In a medium mixing bowl, combine diced mangos, finely chopped green onions, chopped fresh cilantro, and freshly squeezed lime juice. Toss to combine. Set aside.

3. In another bowl, whisk together the ingredients for the taco sauce (crema): Greek yogurt, mayo, softened honey, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro. Set aside.

4. Heat a large cast-iron skillet (at least 12 inches in diameter) over medium heat for 3 minutes. Add 1 tablespoon of olive oil. Add ½ the sliced steak and cook on one side on medium heat till brown. Flip the flank steak and cook till brown. Remove to a plate and cover with tin foil to keep it warm. Add another tbsp of oil and cook the rest of the steak.

5. Toast the corn tortillas on a pan till brown. Use tongs and flip the corn tortillas.

6. Assemble the tacos with steak, the spicy cilantro-lime crema, and mango salsa.