Vegan Mini Tacos with Mango Salsa
Crispy mini vegan tacos filled with spiced chickpeas and topped with a fresh, sweet mango salsa that brings pure sunshine to your mouth.
Ingredients
For the Taco Filling:
- 1 cup canned chickpeas drained and rinsed
- 1 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp chili powder
For the Mango Salsa:
- 1 ripe mango peeled and diced
- 1/4 cup red onion finely chopped
- 1 tbsp fresh cilantro chopped
- Juice of 1/2 lime
- 1/4 tsp salt
- Optional: 1/4 small red chili finely chopped
For Assembly:
- 8 mini corn tortillas
- Extra cilantro or lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a tray with parchment.
- Toss chickpeas with olive oil, cumin, paprika, garlic powder, chili, and salt.
- Spread chickpeas on tray. Roast for 20 minutes or until golden and slightly crispy.
- While they roast, mix diced mango, red onion, cilantro, lime juice, salt, and chili (if using) in a small bowl.
- Warm tortillas in a dry pan for 30 seconds per side—or skip if you're chaotic neutral.
- Fill each tortilla with chickpeas and spoon over mango salsa. Garnish like the boss you are.
- Serve fresh, eat fast, post on Instagram before someone else claims credit.
Notes
🧬 Nutritional Info (Per Serving – 4 tacos)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 0.9g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 46%
- Vitamin A: 18%
- Iron: 11%
- Folate: 20%
- Magnesium: 13%
💁 Tips for Next-Level Tacos
- Mash chickpeas slightly for a creamier filling.
- Add avocado slices if you’re feelin’ extra.
- Mango too firm? Swap with pineapple or peach—still dramatic.
- Warm tortillas make everything feel more expensive.
- Pair with sparkling lime water or that wine you said you'd save.