Meal Plan Day 3: Spicy Mango, Black Bean & Avocado Tacos Recipe

I don’t care if it’s taco Tuesday, taco Wednesday, or taco Friday… to me, any day is an effective day to stuff issues into tortillas! Some individuals purchase a loaf of bread each week as a grocery staple – I purchase tortillas. So naturally, my on-hand tortillas got here in helpful as half Three of this week’s meal plan. Listed here are the components that I began with:

from the Mango Black Bean Ginger Rice Bowls:
– a piece of inexperienced cabbage (all the time looking for a use for leftover cabbage!)
– black beans
– mango
– avocado

from the Cucumber Nori Wraps:
– the final 1/2 of an avocado
– mango
– spicy mayo

Spicy Mango, Black Bean & Avocado Tacos

With these components plus tortillas, a little bit of cheese, cilantro, and a serrano pepper, I made these tacos. I tossed the cabbage with lime juice and salt to made a fast slaw. The beans received pepped up with some lime juice and chili powder.

What makes these particularly tasty is the spicy mayo that I had leftover from the nori wraps. In case you don’t consider mayo as a “wholesome” ingredient, I like to recommend attempting out Sir Kensington’s Avocado Oil Mayo – it’s life changing-ly scrumptious and made with actually top quality components. After all, for those who’re vegan – simply use vegan mayo right here. A bit of bit goes a great distance.

Spicy Mango, Black Bean & Avocado Tacos

In order that’s a wrap on this week’s Three-recipe plan!  I’ll submit a grocery checklist on Sunday so you can also make all three very simply and effectively!

Spicy Mango, Black Bean & Avocado Tacos


  • 1 cup cooked black beans, drained and rinsed
  • ¼ to ½ teaspoon chili powder*
  • 2 limes, divided
  • 2 cups shredded inexperienced cabbage
  • four to six tortillas, frivolously charred or warmed
  • ½ avocado, thinly sliced
  • ½ mango, diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons crumbled feta or cotija cheese
  • sliced serrano pepper and extra sriracha, for serving, non-obligatory*
  • sea salt
  • ⅓ cup mayo (extremely suggest Sir Kensington’s Avocado Oil Mayo)
  • 2 teaspoons sriracha
  1. In a small bowl, mix the black beans with 1 tablespoon lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt.
  2. In a small bowl, mix the mayo and sriracha.
  3. Toss the cabbage with a squeeze of lime (1 teaspoon or so), and some pinches of salt.
  4. Assemble the tacos by filling the tortillas with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serranos and additional sriracha. Serve with lime slices on the aspect.

*chili powders can vary in ranges of spice and taste – add as a lot or as little as you want, to style.



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