These sweet & spicy mango tacos are a great vegetarian weeknight dinner. Spice to taste here, adding more or less chili powder, chile, and/or sriracha, depending on your preference.
Author: Jeanine Donofrio
Recipe type: Main dish
4 to 6 tortillas, lightly charred or warmed (I like La Tortilla Factory White Corn or homemade tortillas)
1 cup cooked black beans, drained and rinsed
2 limes, divided
¼ to ½ teaspoon chili powder*
2 cups shredded green cabbage
½ avocado, thinly sliced
½ mango, diced
2 tablespoons chopped cilantro
2 tablespoons crumbled feta or cotija cheese
sliced serrano pepper and additional sriracha, for serving, optional*
⅓ cup mayo (highly recommend Sir Kensington's Avocado Oil Mayo)
2 teaspoons sriracha
In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt.
Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
Toss the cabbage with a squeeze of lime (1 teaspoon or so) and a few pinches of salt.
Fill each tortilla with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side.
*Chili powders can range in levels of spice and flavor - add as much or as little as you like, to taste.
Recipe by Love and Lemons at https://www.loveandlemons.com/spicy-mango-black-bean-avocado-tacos/