Corn Tacos with Mango Slaw
We've got the perfect tacos for taco Tuesday! Light and crisp, these are great for summer with fresh corn off the cob and a ripe avocado tossed with lime and pepper.
Ingredients
Tacos
- 2 ears of corn (~1½ cups)
- 1 package veggie burgers
- 4 corn tortillas
- 1 avocado sliced
Slaw
- 1½ cups red cabbage shredded
- ¾ cup mango diced
- ¼ cup red bell pepper diced
- ½ cup cilantro chopped
- 2 tbsp lime juice
- 1 tsp apple cider vinegar
- 1 tsp pure maple syrup
- ¼ tsp sea salt
Instructions
- (Optional) Preheat oven to
450 °F - (Optional) Lightly grease a baking sheet. Cut corn off the ears and place on the sheet. Bake for 20-25 minutes until corn is slightly charred. Skip this step if you want to use the corn fresh.2 ears of corn
- In a large bowl, add all slaw ingredients (including the corn if you elected to use fresh). Toss until evenly combined; let sit in the fridge until ready to serve.2 ears of corn, 1½ cups red cabbage, ¾ cup mango, ¼ cup red bell pepper, ½ cup cilantro, 2 tbsp lime juice, 1 tsp apple cider vinegar, 1 tsp pure maple syrup, ¼ tsp sea salt
- Cook the veggie burgers according to the package directions. Cut each burger into 4-5 slices or crumble them into grounds.1 package veggie burgers
- Arrange the burger pieces on the tortillas then top with the corn, mango slaw, avocado slices, and any other desired toppings.4 corn tortillas, 1 avocado
Author: Zack
Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.
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