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Mango jicama soft tacos for vegetarian summer cooking

Mango jicama soft tacos
Mango jicama soft tacos
Photo by author

For a flavorful, summery recipe, expand traditional Mexican cuisine into this light and versatile plate. Use a winning combination of seasonal produce -- including mango, jicama and corn -- to tease the palette during warmer weather. These Mango Jicama Soft Tacos are unconventional, yet refreshingly enticing.

A sweeter mango element is often contrasted with meat such as spicy pork or breaded fish; however, for a vegetarian dish, try a meatless alternative such as seitan. Lesser known than tofu, seitan is a wheat-based protein with remarkably meaty texture. Vegan seitan is less spongy than tofu, it crumbles well when sauteed, and you can even purchased flavor-specific versions. For example, with these Mango Jicama Soft Tacos, look for Mexican-inspired seasoning such as chorizo seitan (readily available at grocery stores like Whole Foods or Trader Joe's.)

Combine your seitan with black beans for a hearty protein base with these vegetarian tacos. A sweet and crunchy combination of mango, jicama, cabbage, lettuce, corn, and pineapple provides a refreshing filling in this summer meal (think part salsa and part slaw). Top all this off with avocado and cotija cheese, and these vegetarian tacos are unusually scrumptious.

Enjoy this unconventional soft tacos recipe, whether or not you strictly eat a vegetarian diet -- and make these Mango Jicama Soft Tacos vegan by simply omitting the cotija cheese!


  • 2 mangos, finely julienned
  • 1 1/2 cups jicama, grated
  • 1 cup red cabbage, shredded
  • 2 cups iceberg lettuce, shredded
  • 2 ears corn
  • 2 avocados, sliced
  • 1/2 cup crushed pineapple
  • 1 (14-oz) can black beans
  • 1 package seitan (chorizo flavor recommended)
  • 1 tbsp olive oil
  • 2 limes, juiced
  • Small flour tortillas


In a medium pan, saute the seitan with olive oil. Use a spatula or wooden spoon to break down the seitan into crumbles. Add the beans and juice of one lime. Continue cooking until combined.

Bring a medium pot of water to a boil. Boil corn for one minute, then carefully remove with tongs to cool. Stand upright on a cutting board and slice kernels from cob. Combine the mangos, jicama, corn, cabbage, lettuce, crushed pineapple, and remaining lime juice in a bowl.

In the oven or on the stove, warm the tortillas. To assemble the tacos, spread the black bean mixture on the tortillas. Spoon the mango and jicama mixture onto tacos, followed by a sprinkling of cotija cheese. Top with the avocado slices. Finally, garnish with cilantro.

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