Steak Tacos with Mango Pomegranate Salsa


Yesterday I ran my tenth marathon (how did this happen?!). I hadn’t trained too well for it, though, so by mile 5 I knew that although I would have a good finishing time…I would be feeling it afterward. Well here is the voice of experience! I’m feeling it. It’s always hard for me to eat enough, and enough of the right things after a race—I’m never hungry and it takes a lot of food to double your caloric intake for the day! For dinner last night I needed something light with a good amount of carbs and protein. My original thought was fish tacos, but that piece of salmon I had been saving in the freezer must have swam away, leaving me with the only alternative: steak tacos! All that to say, these would be delicious with salmon too. Marathon or no marathon, these are tasty and easy. Enjoy your proper ratio of 3:1, carbs to protein!




  • 6 corn tortillas
  • about 7 oz of steak (I only had a 20 oz London broil, so use whatever you have!)
  • ¾ cup pomegranate seeds
  • ½ cup diced mango (I used frozen. It’s December, after all—even in California)
  • ½ jalepeno pepper, seeds and veins removed
  • ¼ red onion
  • 2 Tbsp fresh cilantro
  • 2 cloves fresh garlic
  • Lemon or lime juice
  • Salt
  • Pepper
  • Cheese
  • Arugula




Cook the steak. Because I used a London broil, which is far better when marinated and I didn’t have time to marinate it, I put it into a skillet and turned the oven on at 350F. I made a “braising sauce” of vegetable stock, balsamic vinegar, Worcestershire sauce, salt, pepper, cumin and chili powder. I cooked it for about 35 minutes, turning twice and spooning the juices over the top. It was surprisingly tender and had great flavor!


Dice the jalepeno pepper and red onion. Combine with pomegranate seeds, minced garlic, cilantro, diced mango, salt, pepper and a squeeze of lemon juice. Toss to combine.


Warm the tortillas, shred the cheese. Put the tacos together and top with cheese, salsa and arugula.






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