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Spring 2018

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Flank Steak Tacos with Mango Salsa

(courtesy of Tory Friedman. Serves 6 to 8)

Our edible Reno-Tahoe Cooks! 2014 cover models, Tory and Debbie Friedman and their children, Brody (9) and Gracie (7), are more than just pretty faces. They also are avid campers who do so about 10 to 15 times a year. Dad, Tory, is the gourmet cook of the family, and he says that includes his outdoor meals. This recipe is a family camping favorite.

Mango Salsa

6 mangos, peeled and finely diced

Juice of 2 limes

½ cup orange juice

1 cup red onions, diced

4 to 5 serrano peppers, seeded, deveined, and diced

Handful cilantro, chopped

Salt and pepper, to taste

Combine all ingredients and let stand in cooler a couple of hours to chill. This also can be made at home prior to the expedition, as it only gets better with time.


2 pounds flank steak

9-ounce jar salsa casera (HERDEZ makes a good one, Friedman says)

1 tablespoon paprika

1 tablespoon ground chili powder (use less depending on how spicy you like it)

1 teaspoon ground cayenne (optional)

12 to 18 corn tortillas

Pour salsa casera into large bowl or freezer bag. Add paprika, chili powder, and cayenne. Marinate steak in salsa mixture for at least 1 hour. Grill to desired temperature. Slice meat against the grain. Warm the tortillas on the grill. Plate a tortilla, add sliced meat, top with mango salsa, fold, and enjoy.