Not Fish Tacos With Mango Salsa is a flavor explosion. It’s all because of a crazy-good mango salsa made with a seashore plant. Yes, I have booted fish off the plate. However, I think you’ll love cooked-from-scratch black beans in its place. Magically, the ocean flavor comes back in a whole new way with wild-harvested sea purslane.
Is sea purslane edible?
Are you thinking, what the heck is sea purslane? Sea purslane is a delicious wild edible. It’s so nutritious it was deemed a survival food during World War II. One of its attributes in the kitchen is a naturally salty taste. The insanely cool thing about the sea-salty flavor of sea purslane is what happens when you mix it with sweet, silky, ripe mango to make salsa.
3 Ingredient mango salsa
I think the marriage of sweet mango and salty purslane in this salsa is phenomenal. It is only surpassed by the juicy crunch of sea purslane nubbins mixed with minced fresh peppers.
You can decide whether you want to substitute mild red bell pepper or keep the fiery kick of bright jalapeno peppers. Either way, the medley makes these vegan, dairy-free tacos one of my absolute favorite dishes.
Make ahead tips
Putting your Not Fish Tacos With Mango Salsa together is a snap. Just cook black beans in advance. Water, salt, and bay leaf are all you need in the easy recipe below.
You can even make your mango salsa and shred your cabbage ahead of time. Then you can chill everything in the fridge for up to three days.
With everything prepped, you’re ready to go for an almost instant lunch or dinner. All you need to do is pull out your corn tortillas and heat your tasty black beans. Because your shredded cabbage and mango purslane salsa are waiting, your taco party is already hopping.
Bonus creamy chipotle sauce
Now, if that isn’t enough, I’ve got a dairy-free creamy chipotle mayo to take you all the way to taco heaven.
- Place one cup of vegan mayonaise in a blender with two tablespoons of prepared chipotle peppers in adobo sauce.
- Blend on high until smooth. Transfer to a jar, or better yet a squeeze bottle, and store in refrigerator up to a week.
Drizzle it over your tacos and prepare to bliss out. You won’t miss the fish at all. All the ocean breeze tucked into your wild-harvested sea purslane will carry you along on a cloud of seashore dreams.
More Mexican Recipes
I would be thrilled to know if you tried this recipe! Leave a comment, rate it, and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram. Aloha!
Not Fish Tacos With Mango Salsa
Ingredients
Easy Black Beans
- 1 cup dry black beans
- 2 1/4 cups water
- 1 1/4 tsp. sea salt
- 2 small bay leaves
Mango & Sea Purslane Salsa
- 1 cup diced fresh mango
- 3/4 cup sea purslane nubs
- 1 TB red jalapeno or sweet pepper to taste
Chipotle Mayo
- 1 cup vegan mayonnaise
- 2 TB chipotle pepper in adobo sauce
Tortillas and Shredded Cabbage
- 12 six inch corn tortillas
- 4 cups finely shredded white cabbage
- 1/2 cup cilantro leaves, optional
Instructions
Easy Black Beans
- Soak black beans overnight at room temperature. Alternatively, cover beans with boiling water and soak for one hour. Rinse and drain black beans.
- Place beans in a pot with water, salt and bay leaf. Bring to a boil and cook at low heat until soft. Fresh beans cook quicker than ones that have been on the shelf too long. Typically though, beans are done in an hour and a half.
Mango & Sea Purslane Salsa
- Dice mango and mince pepper. Wash sea purslane and remove leaves from stems.
- Combine salsa ingredients and refrigerate until ready to use.
Chipotle Mayo
- Place mayo ingredients in a blender and process until smooth. Transfer to a jar, or better yet, a squeeze bottle if you have one. Store in refrigerator.
Assemble Tacos When Ready To Eat
- Heat black beans and tortillas. Keep both warm.
- Put mango salsa, shredded cabbage, cilantro, and chipotle mayo on the table with beans and tortillas. Let everyone build their tacos to order. Enjoy!
