I love the way these tacos come together with a vibrant mix of flavors and textures. The sweetness of mango, the creaminess of avocado, and the spice from chili and sriracha blend perfectly with hearty black beans and crisp cabbage. Every bite feels fresh, bold, and satisfying. They’re quick to make, completely vegetarian, and easily adaptable to whatever ingredients I have on hand.

Why You’ll Love This Recipe

I keep coming back to this recipe because it checks all the right boxes. It’s colorful, full of flavor, and comes together in under 20 minutes. I don’t need to do any serious cooking—just a bit of chopping, mixing, and assembling. It’s the perfect choice for a weeknight dinner, casual gathering, or even a solo lunch. And it’s so easy to customize with what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 to 6 corn or flour tortillas, lightly charred or warmed

• 1 cup cooked black beans, drained and rinsed

• 2 limes, halved (for juice and serving)

• ¼ to ½ teaspoon chili powder, depending on spice preference

• 2 cups shredded green cabbage

• ½ avocado, peeled, pitted, and thinly sliced

• ½ ripe mango, peeled and diced into small cubes

• 2 tablespoons fresh cilantro, finely chopped

• 2 tablespoons crumbled feta or cotija cheese

• 1 small serrano pepper, thinly sliced (optional, for extra spice)

• Sea salt, to taste

For The Spicy Mayo

• ⅓ cup mayonnaise (regular or vegan)

• 2 teaspoons sriracha (adjust to taste)

Directions

1. In a small bowl, I combine the drained black beans with 1 tablespoon of fresh lime juice, chili powder, and a pinch of sea salt. I stir until the beans are evenly coated and set them aside to marinate briefly.

2. To make the spicy mayo, I mix the mayonnaise and sriracha in a separate small bowl until completely smooth.

3. I toss the shredded cabbage with a light squeeze of lime juice (about 1 teaspoon) and a pinch of salt to brighten the flavor and soften the texture.

4. I warm the tortillas in a dry skillet over medium heat until they’re lightly charred and pliable.

5. To assemble the tacos, I layer the cabbage, black beans, avocado slices, and diced mango into each tortilla. Then I top everything with chopped cilantro, crumbled feta or cotija, and a generous drizzle of spicy mayo.

6. If I want more heat, I add a few serrano slices or an extra splash of sriracha. I serve the tacos immediately with lime wedges on the side.

Servings And Timing

• Serves: 2 people (makes about 4–6 tacos)

• Prep Time: 10 minutes

• Assembly Time: 5 minutes

• Total Time: 15 minutes

Variations

• I sometimes swap mango with diced pineapple or peach when they’re in season.

• For a dairy-free version, I skip the cheese or use a vegan alternative.

• When I want extra crunch, I add thinly sliced radishes or a handful of shredded carrots.

• If I’m feeling indulgent, I add a spoonful of guacamole or a layer of hummus under the cabbage.

• I occasionally toss in grilled corn kernels or roasted bell peppers for more flavor and texture.

Storage/Reheating

I always store the taco components separately to keep everything fresh. The black beans, cabbage, and spicy mayo hold up well in airtight containers in the refrigerator for up to 3 days. I keep the diced mango and avocado in containers with a bit of lime juice to help prevent browning, but I usually prepare those fresh if I can. Tortillas can be wrapped in foil or a sealed bag and kept at room temperature or refrigerated. To reheat, I warm the tortillas in a skillet for 30 seconds on each side. I assemble the tacos just before eating to keep everything crisp and flavorful.

FAQs

Can I Make These Tacos Vegan?

Yes, I use vegan mayonnaise in the spicy mayo and leave out the cheese or use a dairy-free version to keep the recipe fully plant-based.

What If I Don’t Have Mango?

I replace it with pineapple, peach, or even strawberries. The sweetness pairs beautifully with the spice and beans.

Are These Tacos Good For Meal Prep?

Yes, as long as I store the components separately. I keep everything in individual containers and assemble the tacos fresh for the best texture.

What Kind Of Beans Work Best?

Black beans are my favorite for their creamy texture and mild flavor, but I’ve also used pinto beans or even chickpeas in a pinch.

How Do I Keep The Avocado From Browning?

I slice the avocado just before serving. If I need to store leftovers, I sprinkle them with lime juice and press plastic wrap directly against the surface to slow oxidation.

Conclusion

These spicy mango, black bean, and avocado tacos are one of my favorite ways to enjoy a fast, healthy, and incredibly flavorful meal. Whether I’m making dinner for two or prepping a few lunches ahead of time, they always hit the spot. With just a few simple ingredients, I get bold flavor, satisfying texture, and endless room to play with variations.

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