What's more fun and more simple than mango tacos? Almost nothing. Serve these sweet & spicy little guys for a crowd-pleasing weeknight dinner.
I don’t care if it’s taco Tuesday, taco Wednesday, or taco Friday… to me, any day is a good day to stuff things into tortillas! Some people buy a loaf of bread every week as a grocery staple – I buy tortillas. So naturally, my on-hand tortillas came in handy as part 3 of this week’s meal plan. Here are the ingredients that I started with:
from the Mango Black Bean Ginger Rice Bowls:
– a chunk of green cabbage (always trying to find a use for leftover cabbage!)
– black beans
– mango
– avocado
from the Cucumber Nori Wraps:
– the last 1/2 of an avocado
– mango
– spicy mayo
With those ingredients plus tortillas, a bit of cheese, cilantro, and a serrano pepper, I made these tacos. I tossed the cabbage with lime juice and salt to made a quick slaw. The beans got pepped up with some lime juice and chili powder. For a fun variation on this recipe, sub mango salsa for the diced mango and cilantro!
What makes these especially tasty is the spicy mayo that I had leftover from the nori wraps. If you don’t think of mayo as a “healthy” ingredient, I recommend trying out Sir Kensington’s Avocado Oil Mayo – it’s life changing-ly delicious and made with really high quality ingredients. Of course, if you’re vegan – just use vegan mayo here, or make the vegan version of this chipotle sauce. A little bit goes a long way.
So that’s a wrap on this week’s 3-recipe plan! I’ll post a grocery list on Sunday so you can make all three very easily and efficiently!
Spicy Mango, Black Bean & Avocado Tacos
- 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*
- sea salt
- â…“ 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.
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These were amazing! Adding to my short lists of recipes i can depend on everyone loving. And it’s EASY. thank you!
So easy and delicious! It’s in our regular rotation!
I love your recipes!!!!
Do you have a book?
I love your recipes!!!!
These are wonderful! Subbed vegan feta for regular feta, and bottled Yum-Yum sauce (light) for the mayo. Even my husband said to make these again!
i’m so glad you loved it!
My husband and I are absolutely crazy about this recipe and I prepare the tacos at least once a week. Sometimes I have them for breakfast. Our biggest fear is that we’ll eat these so much we’ll get tired of them. The best “fast food” on the planet.
Whoaa. This is so tasty, so easy and so filling. I scored huge points with my husband.
I’m so glad you both loved it!
We’re digging your tacos and this one was no exception.
D E L I C I O U S.
I cook at least 3 meals/week from your site, or cookbooks 🙂
Thanks for your work.
Hey Gil – I’m so glad you loved these tacos!! 🙂
Where have this website been all my life???!!! I can’t wait to try everything!!!
Lol !
Lucky you !
These were so easy and delicious to make! They tasted like summer on a gloomy spring day 🙂
I’m so glad you loved them!
Cozy cornbread recipe!
it looks amazing! i love anything that includes avocados as they are my favourite! I found this amazing site for a special tea detox that works really well if your trying to keep healthy and fit! https://bit.ly/2K5EJ7h
Bravo this is a really a good site !
Yummy!! It looks so great and thanks for the idea as my kids don’t eat chapatis so this is a great idea which will be made them eat chapatis.
I love tacos! Thanks for sharing this recipe! I have a taco recipe that uses cabbage, but I was looking to change that up a bit to make something new so this comes in perfect timing. If your curious of mine, the link is below. Essentially is cabbage slaw in a taco but so delicious. Maybe I’ll combine the two and see what happens. 🙂
https://bit.ly/2sVwJLe
Okay these look filled with all good things — I sometimes get stuck in a taco rut, so this will definitely help me branch out. Plus sneaking in tons of healthy things for the kids!
Thanks for the mayo recommendation…I’ll have to check that out!
I love your recipes but wish you would include the nutritional values.
Thank you for your comment. While I understand that tracking calories can be helpful for some people in reaching their health goals, doing so for me lead to an unhealthy relationship with food. Because I do eat these recipes, I choose not to post nutrition information. For me, eating fresh foods mindfully supports my health and brings joy to eating.
These look delish 🙂 What brand of tortillas do you use?
Hi Elizabeth, I love the La Tortilla Factory white corn tortillas (they’re a mix of corn and flour). I get them at Whole Foods.
I really LOVE the idea of these two meal planning series. I could see how this method could reduce the cost and eliminate waste in a healthy eating lifestyle. I hope you consider writing a cookbook with more plan-ahead menus like this!
Hi Emily, thank you!! Haha, we’ll see 🙂