Mango and Avocado Tacos
Cooking Time
Prep Time
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Cuisine
Tacos are a true symbol of Mexican cuisine, appreciated for their simplicity and versatility. This vegan version with mango and avocado offers an explosion of fresh and fruity flavors, perfect for a light and tasty meal. Easy to prepare, these tacos are ideal for a quick lunch, a dinner with friends, or a convivial taco night.
Tacos have ancient origins, dating back to the pre-Columbian civilizations of Mexico. Traditionally made with corn tortillas filled with various ingredients, they have adapted over time to include a wide variety of fillings. Tacos are often served open, garnished with sauces and accompaniments, allowing everyone to personalize their meal according to their preferences.
This Mango and Avocado Tacos recipe is a celebration of freshness and color. The combination of juicy mango, creamy avocado, cherry tomatoes, and red onions creates a harmonious mix of textures and flavors. You can easily adjust this recipe to your taste or the ingredients available, replacing the jalapeño pepper with another type of pepper according to your heat tolerance, or adding garnishes like lettuce, vegan sour cream, or radish slices.
The homemade hot sauce adds a spicy touch that perfectly complements the sweetness of the fruits. Simple to prepare, it can be adjusted in terms of heat and acidity to suit your preferences. Don’t hesitate to make a little extra to use in other dishes. In conclusion, these mango and avocado tacos, accompanied by their hot sauce, make for a colorful and flavorful dish that will delight your taste buds and bring a touch of freshness and originality to your table.
Mango and Avocado Tacos
Ingredients
For the Tacos:
- 8 corn tortillas
- 1 ripe mango peeled and diced
- 2 ripe avocados diced
- 200 g cherry tomatoes halved
- 1 small red onion finely chopped
- 1 jalapeño pepper or serrano, Anaheim, poblano, red pepper, finely chopped (adjust according to your heat tolerance)
- 1 bunch fresh cilantro chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 tablespoon olive oil
For the homemade hot sauce
- 3 jalapeño or serrano peppers (or other peppers according to your heat tolerance)
- 1 garlic clove minced
- 1/2 onion finely chopped
- 1 tomato diced
- 2 tablespoons white vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 60 ml water (or more, depending on desired consistency)
- Fresh cilantro chopped (optional)
Optional Garnishes:
- Lettuce leaves
- Vegan sour cream
- Radish slices
- Lime wedges
Instructions
Instructions for the Hot Sauce:
- Prepare the peppers: if you prefer a milder sauce, remove the seeds and white membranes from the peppers. Otherwise, leave them for more heat. Finely chop the peppers.
- Heat the oil: in a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until translucent, about 3-4 minutes.
- Add the peppers and tomato: add the chopped peppers and diced tomato to the skillet. Sauté for 5 minutes until the tomatoes start to break down.
- Add the liquids and seasonings: add the white vinegar, lime juice, sugar, salt, and water. Mix well and let simmer on low heat for about 10 minutes.
- Blend the sauce: remove the skillet from the heat and let it cool slightly. Pour the mixture into a blender and blend until smooth. Add more water if the sauce is too thick.
- Adjust the seasoning: taste the sauce and adjust the seasoning with more salt, sugar, or vinegar if needed. Add fresh chopped cilantro if desired.
- Serve: transfer the sauce to a bowl or jar and let it cool completely before serving. This sauce keeps well in the refrigerator for up to a week.
Instructions for the Tacos:
Prepare the mango and avocado salsa:
- In a large bowl, mix the diced mango, diced avocado, halved cherry tomatoes, finely chopped red onion, and finely chopped pepper (jalapeño or substitute).
- Add the lime juice, olive oil, and chopped fresh cilantro. Gently mix to avoid mashing the avocado.
- Season with salt and pepper to taste. Let sit for about 10 minutes to allow the flavors to meld.
Heat the tortillas:
- Heat the corn tortillas in a hot skillet for about 30 seconds on each side until warm and slightly browned.
- You can also warm them in the microwave or wrap them in aluminum foil and place them in the oven.
Assemble the tacos:
- Place the warm corn tortillas on a plate.
- Distribute the mango and avocado salsa in the center of each tortilla.
- Add optional garnishes to your liking, such as lettuce leaves, vegan sour cream, hot sauce, radish slices, and lime wedges.
- Fold each tortilla in half to form an open taco.
- Serve the tacos immediately, garnished with extra fresh cilantro if desired, and accompanied by lime wedges to add a touch of freshness.
A recipe proposed by Maison Marmite
