Mini Tortillas with Mango Mexican Salad

Enjoy a burst of flavour with my mini tortillas topped with mango Mexican salad, served alongside a crunchy homemade red cabbage slaw. This colourful, nutrient-rich dish is perfect for a light, satisfying meal that's as delicious as it is refreshing!

Prep10 min
Cook5 min
Total15 min
Servings6

In the collections

The ingredients

Mango Mexican Salad

2 black beans, 19 oz cans, drained and rinsed
2 corn kernels, 12 oz cans, drained and rinsed
2 avocados, sliced
2 bell peppers, diced
1 red onion, finely chopped
2 ripe yellow mangoes, diced
1/3 cup fresh cilantro, chopped
¼ cup fresh parsley, chopped

Dressing

¼ cup extra virgin olive oil
1 tbsp rice vinegar
½ lemon, juice
salt, black pepper, chili powder, and garlic powder

Red Cabbage Slaw

2 cups red cabbage, finely chopped
½ lemon, juice
salt
24 corn tortillas, mini
1 tsp avocado oil

Topping

¼ cup pickled jalapeños, chopped
¼ cup fresh cilantro, chopped

The method

In a large bowl, combine the beans, corn, vegetables, mangoes, and fresh herbs.
In a jar, combine the dressing ingredients. Mix well.
Pour the dressing over the salad and stir with a spoon. Set aside.
In a bowl, add the slaw ingredients and massage with your hands. Set aside.
In a large pan over medium-high heat, add the oil. Once hot, cook the corn tortillas for a few minutes on each side until lightly golden.
Assemble the tortillas: add about 1 cup of salad to each tortilla, then top with slaw, fresh cilantro, and pickled jalapeños.