Spicy mango, black bean and avocado tacos

Sugar and spice (and all things nice). These tasty tacos are a crowd-pleasing weeknight dinner. Plus, no cooking is required.

Serves: 2

INGREDIENTS

4 to 6 tortillas, lightly charred or warmed

1 cup cooked black beans, drained and rinsed

2 limes, divided

¼ to ½ teaspoon chilli 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

For the spicy mayo

⅓ cup mayo (highly recommend Sir Kensington’s Avocado Oil Mayo)

2 teaspoons sriracha

METHOD

In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chilli 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 cabbage, avocado slices, black beans, mango, cilantro, spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side.

Recipe credit: Love and Lemons

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