• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Poppys Wild Kitchen
  • Recipes
  • Plants
  • About
    • Email
    • Facebook
    • Instagram
menu icon
go to homepage
  • Recipes
  • Plants
  • About
    • Email
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Plants
    • About
    • Email
    • Facebook
    • Instagram
  • ×

    Home » Dinner

    Not Fish Tacos With Mango Salsa

    Published: Nov 27, 2021 · Modified: Dec 8, 2021 by Poppy Hudson ·

    Jump to Recipe Print Recipe

    Vegan Tacos With Mango Salsa is a flavor explosion. It’s all because of a garden-fresh 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.

    Vegan tacos mango salsa and chipotle drizzle.
    Jump to:
    • Is sea purslane edible?
    • 3 Ingredient mango salsa
    • Make ahead tips
    • Bonus creamy chipotle sauce
    • More Mexican recipes
    • 📖 Recipe

    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

    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.

    Mixed mango salsa with sea purslane.

    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.

    Black beans and bay leaf for tacos.

    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.

    1. Place one cup of vegan mayonaise in a blender with two tablespoons of prepared chipotle peppers in adobo sauce.
    2. 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

    • Fire Roasted Green Salsa
    • Quick Homemade Salsa Fresca
    • Avocado Black Bean Quesadilla

    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!

    Chipotle drizzled folded tacos.

    📖 Recipe

    Black bean tacos with mango purslane salsa.

    Not Fish Tacos With Mango Salsa

    Crunchy, wild-foraged sea purslane is sensational with sweet, ripe mango. Add black beans, shredded cabbage, dairy-free chipotle mayo, and Not Fish Tacos With Mango Salsa are heads above other tacos.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Make ahead beans: 1 day
    Total Time: 1 day 20 minutes
    12 Soft Tacos
    Calories: 202kcal
    Author: Poppy Hudson

    Ingredients

    Easy Black Beans

    • 1 cup dry black beans
    • 2 ¼ cups water
    • 1 ¼ tsp. sea salt
    • 2 small bay leaves

    Mango & Sea Purslane Salsa

    • 1 cup diced fresh mango
    • ¾ cup sea purslane nubs
    • 1 TB red jalapeno 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
    • ½ 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 fresh mango and mince sweet or hot peppers. 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 for up to a week.

    Assemble Tacos When Ready To Eat

    • Heat black beans and tortillas and 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!

    Notes

    If you want to double the recipe for black beans, use the following proportions:
    2 cups dry black beans + 4 Cups water + 2 tsp. salt + 2 large bay leaves
     

    Nutrition

    Calories: 202kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Sodium: 831mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!
    « Sambar Spiced Indian Lentil Soup
    Crispy Vegan Tart Shells »

    Reader Interactions

    Comments

    1. Carmen

      March 28, 2022 at 10:30 am

      Hi, the recipe looks great. But I’m curious where I can buy sea purslane?

      Reply
      • Poppy Hudson

        March 29, 2022 at 1:55 pm

        Carmen,
        Good question! Because sea purslane grows wild and is predominantly a foraged food, I don't believe there are many places you can purchase it. Do you live near a seashore or have an interest in foraging wild edibles? If you aren't so lucky, you could substitute my Pineapple Mango Habanero Salsa for the purslane and mango salsa. It would go beautifully with the black beans, chipotle mayo, and shredded cabbage. Or, pick up a favorite sweet and fruity salsa from the store. Aloha!

        Reply

    "Share Your Thoughts" Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

    Superfood Recipes

    Superfoods are packed with antioxidants that support brain function and longevity. Recipes to feel good every day.

    • Murungai Keerai Minestrone Soup
    • Buckwheat Banana Nut Pancakes
    • Vegan Black Rice Recipe
    • Moringa Orange Julius Smoothie
    • Decadent Dark Chocolate Dessert
    • Wild Harvest Guava Leaf Tea

    Edible Plants

    Learn about the botanical and edible features of amazing wild and tropical plants used in our recipes.

    • Lagos Spinach
    • Moringa Tree
    • Hawaiian Noni
    • Sea Purslane

    See all Plants→

    Popular Recipes

    Tasty favorite dishes to make over and over any time of year. Healthy and nutritious go hand in hand in these tried and true recipes.

    • Vegan Egg Foo Young Without Tofu
    • Vegan Smoked Gouda Cheese
    • Buckwheat Banana Nut Pancakes
    • Moringa Orange Julius Smoothie

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    Coming soon!

    Contact

    [email protected]

    Copyright © 2021 Poppy's Wild Kitchen