Recipe of the Week
Recipe of the Week

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main
Cuisine Mexican
Servings 4



  • 2 ears of corn (~1½ cups)
  • 1 package veggie burgers
  • 4 corn tortillas
  • 1 avocado sliced


  • 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


  • (Optional) Preheat oven to450 °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
Keyword Recipe of the Week, Tacos
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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