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California Vegan Tacos with Mango Salsa and Cilantro-Lime Rice

California vegan tacos with mango salsa and cilantro lime rice on a plate outdoor in Palm Springs with a sunset in the background.

Introduction:

Savor the essence of California’s vibrant vegan cuisine with these delightful Vegan Tacos. Paired with a refreshing Mango Salsa and zesty Cilantro-Lime Rice, this meal is a celebration of fresh, plant-based ingredients and bold flavors.

Ingredients:

For Vegan Tacos:

  • Corn tortillas (8)
  • Black beans (1 can, 15 oz, drained and rinsed)
  • Avocado (1, sliced)
  • Red cabbage (1 cup, shredded)
  • Olive oil (2 tablespoons)
  • Ground cumin (1 teaspoon)
  • Paprika (1 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Salt (1/2 teaspoon)

For Mango Salsa:

  • Ripe mango (1, diced)
  • Red onion (1/4 cup, finely chopped)
  • Jalapeño (1, seeded and minced)
  • Fresh cilantro (1/4 cup, chopped)
  • Lime juice (2 tablespoons)
  • Salt (1/4 teaspoon)

For Cilantro-Lime Rice:

  • White rice (1 cup, uncooked)
  • Lime (1, zest and juice)
  • Fresh cilantro (1/4 cup, chopped)
  • Water (2 cups)
  • Salt (1/2 teaspoon)

Shopping List:

  • Corn tortillas
  • Canned black beans
  • Avocado
  • Red cabbage
  • Olive oil
  • Ground cumin, paprika, garlic powder
  • Ripe mango
  • Red onion
  • Jalapeño
  • Fresh cilantro
  • Limes
  • White rice
  • Salt

Preparation:

  1. Vegan Tacos:
    • Heat olive oil in a pan over medium heat. Add black beans, cumin, paprika, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally until beans are thoroughly heated.
  • Warm tortillas in a separate pan or the microwave for about 30 seconds.
  • Assemble the tacos by placing a spoonful of black beans on each tortilla, followed by shredded cabbage and avocado slices.
  1. Mango Salsa:
    • In a bowl, mix diced mango, chopped red onion, minced jalapeño, chopped cilantro, lime juice, and salt.
    • Let the salsa sit for 10-15 minutes to allow the flavors to meld.
  2. Cilantro-Lime Rice:
    • Rinse the rice under cold water until the water runs clear.
    • In a saucepan, bring water to a boil, add rice and salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed.
    • Remove from heat, add lime zest, lime juice, and chopped cilantro. Fluff with a fork.

Pairing:

Wine: A crisp Sauvignon Blanc pairs well with the fresh flavors of the tacos and mango salsa. Cocktail: Try a vegan Mojito, made with fresh lime juice, mint leaves, sugar, white rum, and soda water.

Conclusion:

These California-inspired Vegan Tacos are a perfect blend of wholesome ingredients and zesty flavors. Along

with the Mango Salsa and Cilantro-Lime Rice, this meal is not only visually appealing but also a delight to the taste buds. The wine and cocktail pairings enhance the overall dining experience, making it ideal for a refreshing summer meal or a casual gathering. Even if you’re new to vegan cooking, this recipe is simple to follow and delivers a delicious, satisfying meal.

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