Meal for one: Beef tacos with mango salsa
Try this recipe with homemade elements from sous chef Wei Qi
Wei Qi eats tacos about once a week, and for good reason.
“It’s everything I love – bold flavours, a little sweetness, a little richness, all wrapped neatly in a taco shell,” says the sous chef and plate artist of Luni–Scent, Bar & Kitchen in Singapore.
There’s also some history behind it.
“I used to work in a Mexican restaurant that served a wide variety of tacos, and that was where I really got to explore them first,” he recalls.
“Over time, they became my go-to because they’re incredibly forgiving and flexible.”
Ideas for ingredients and flavour combinations come easily for him too. “Honestly, the inspiration mostly comes from my stomach. Whatever filling I’m craving that day, I’ll put it into a taco and call it a meal,” he admits.
“That said, beef tacos with mango salsa are still my all-time favourite. They’re simple, satisfying, and always hit the spot.”
Will they hit yours? Get his recipe here and find out.
Beef tacos with mango salsa
You can get five to six servings out of this recipe – always a good thing when you’re hungry.
“When I’m not cooking at Luni, I’m experimenting with tacos at home,” Wei Qi says. “On my day-off, all I want is something simple and comforting for lunch – and this fits perfectly.”
Ingredients:
Taco shells
Braised beef (or any protein of choice)
Sliced lettuce
Homemade mango salsa
Homemade guacamole
Steps:
Braised beef
1. Sprinkle a good amount of salt and crushed black pepper onto a piece of beef brisket.
2. Sear the beef over high heat until deeply browned, leaving the caramelised brown bits in the pot.
3. Remove the beef from the pot and add in some chopped onion and garlic.
4. Add some tomato paste and the browned beef brisket.
5. Add beef broth.
6. Slow-cook on the stove, oven, slow cooker or pressure cooker until the beef is tender and falling apart.
7. Take out the beef to shred.
8. Toss the shredded beef back into the sauce and mix.
Homemade mango salsa
Combine:
1 ripe mango, chopped
1 cup white onion, chopped
1 fresh jalapeño, seeded and finely minced
2 tbsp lime juice
½ cup cilantro
Salt to taste
Homemade guacamole
Combine:
3 ripe avocados, mashed
1 cup white onion, finely diced
2 jalapeños, finely diced and seeded
¼ cup cilantro
3 tbsp lime juice
½ tsp sea salt
How to assemble your taco (1 pc)
1. Warm your taco shells (you can use an oven or pan to warm them up a little). You can decide the portions or how many taco shells you want.
2. Layer on ½ cup romaine lettuce for a nice crunch and subtle sweetness.
3. Add ⅓ cup of the shredded beef you’ve prepared beforehand.
4. Add 1 tbsp each of homemade mango salsa and guacamole.
Tweak it
“The portion size is completely up to you,” Wei Qi tells us. “You can make one taco or five, load it lightly or generously – it really depends on your appetite that day. It’s low-effort and adaptable.”
Just remember: “Balance is key – (have) rich beef, fresh greens, and something bright and acidic from the mango salsa to bring everything together.”
Go with your mood
“This dish changes based on how I feel at the moment,” he observes.
“Some days it’s beef, other days it’s fish, pork or chicken. I don’t really plan changes – they just happen naturally. It’s a very instinct-driven dish for me.”
Budget tips
“This is definitely a budget-friendly dish. Open your fridge and see what you already have. No beef? Use chicken, tofu, fish – anything works. No guacamole or mango? Swap them out for whatever fruits or sauces you enjoy. Dice them up, season them well, and experiment.
“You might be surprised by what works (or what doesn’t), but that’s part of the fun,” he adds. “Tacos are incredibly flexible – just listen to your taste buds and adjust from there.”
Find Wei Qi and Luni–Scent, Bar & Kitchen on Facebook, TikTok and Instagram.