Soft Tacos with Mango Salsa Recipe
Tacos are a favourite traditional Mexican dish. A corn or flour tortilla is topped with salad, folded and eaten by hand. It is a wonderful way to eat a variety of tastes and textures that really pop in your mouth. We have added a sweet mango salsa for a delicious sweet summer sensation.
Makes: 12
GF, VG
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Soft Tacos with Mango Salsa Recipe
These vegan tacos have tastes and textures that really pop in your mouth. And we’ve added a sweet mango salsa for a delicious sweet summer sensation.
Servings
Prep time
Cook time
Recipe
Ingredients
- 12 GF corn or wholemeal tortillas
- Refried beans (recipe below)
- Pickled red cabbage (recipe below)
- Guacamole (recipe below)
- Mango salsa (recipe below)
- Cashew sour cream (recipe below)
- Refried Beans
- Makes: 5 cups
- ½ onion, finely diced
1 tbsp cumin powder
1 tbsp coriander powder
1 red capsicum, sliced
400g tin diced tomatoes
1 tbsp vegan stock powder
420g tin cooked red kidney beans, drained & rinsed
420g tin cooked black beans, drained & rinsed
420g tin cooked pinto beans (if you can’t get them, replace with more black beans or red kidney beans), drained & rinsed - Pickled Red Cabbage
- Makes: approx. 5 cups
- 450g red cabbage, finely shredded
¼ cup red onion, very thinly sliced
¼ jalapeño, finely chopped
1 tbsp lime zest
¼ cup fresh lime juice
½ tsp salt
1 tsp cumin powder
½ tsp coriander powder
2 green spring onions, sliced on diagonal
Salt & pepper, to taste - Guacamole
- Makes: approx. 2 cups
- 2 ripe avocados
2 tbsp red onion, very finely chopped
1 tbsp fresh jalapeno chilli, very finely chopped (optional)
2 tbsp coriander leaves, chopped
½ cup tomatoes, finely chopped
⅛ tsp salt
½ tbsp lime juice - Mango Salsa
- Makes: 1½ cups
- 1 cup raw cashews
1 cup water
1 lemon, juiced
¼ tsp salt - To Serve
- 1 bunch fresh coriander
1 Jalapeno chilli, sliced in rounds
4 limes, cut into quarters
Method
- Begin with the refried beans. Heat a frying pan over a high heat. Add the onion and sauté without oil until golden brown. Add a little water to deglaze the pan.
- Add the cumin and coriander powders and stir, then the capsicum and stir.
- Add the tin of tomatoes, stock powder and beans, mix well. Reduce the heat and gently mash the mixture with a potato masher to thicken and resemble refried beans (you can use a stick blender). Store in an airtight container until required; you can then refrigerate or freeze any leftover for a later date.
- For the pickled red cabbage, combine all ingredients in a bowl (except the green spring onions).
- Mash the ingredients with your hands for a few mins until the cabbage softens. Season with salt and pepper to taste. Add the green spring onion and set aside.
- For the guacamole, remove the flesh from the avocados and mash them in a bowl.
- Add the onion, jalapeno chilli, coriander, tomatoes, salt and lime juice and stir well, then place in a serving bowl.
- For the mango salsa, place the red capsicums on an open flame and cook on all sides until charred black. Place the black skin of the charred capsicum under cold running water and remove the seeds. Then roughly chop or slice the clean capsicums. Place all ingredients into a bowl and mix well.
- For the cashew sour cream, place all ingredients into a high-powered blender and blend to a smooth cream (add more water if necessary — it needs to be the same consistency as dairy sour cream). Store in an airtight container in the fridge until required. You can also freeze any leftover for a later date.
- For the soft tacos, heat the tortillas on both sides over an open flame, or on a barbecue or in a pan. Place them on a platter and serve them along with all the other dishes on a table or bench.
- To serve, spread a tortilla with some refried beans, top with the pickled cabbage and a few sprigs of coriander, some guacamole, mango salsa, cashew sour cream and a few slices of jalapeno. Squeeze over a quarter of a lime and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
