This oil free creation is the perfect melting pot of flavors. Salty, sweet, tangy with a hint of spice. A quick, easy and healthy meal for your whole family!
Tangy Mango Dressing:
note: You can adjust amount of seasonings to fit your taste. Same goes with taco fillings, use more or less of each to fit your needs. Dressing makes about 1 cup, half or double to make more or less as needed but this is the perfect amount for putting a heaping tablespoon on each taco.
Make Tangy Mango Dressing by placing all ingredients into a blender and blend until smooth. Taste and add more vinegar or salt if desired. Set aside.
Place lentils and water in a large pan. Bring to a boil, then cover, reduce heat to low and simmer until tender, about 25 minutes. It’s okay if there is still some wetness to them but you want most of the water gone. Turn off heat, rinse black beans and add to the pan. Add cumin, smoked paprika, chili powder, salt and pepper. Mix well. Taste and add more seasoning if desired.
Wash and cut avocados, tomatoes and purple cabbage. Warm corn tortillas.
Build tacos by placing about ½ cup bean mixture on a tortilla. Then add ¼ of an avocado, ¼ of a tomato and ¼ cup purple cabbage. Top each with a heaping tablespoon of Tangy Mango Dressing. Enjoy!