One-Pan Beef & Charred Pepper Tacos with Mango Salsa & Smoky Red Pepper Crema

Wash and dry produce.

Drain mango. Finely dice tomato. Halve, peel, and thinly slice half the onion; mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime (for 4, zest one lime and quarter both). Halve, core, and thinly slice bell pepper into strips.