MANGO CEVICHE TACOS
- Carolina Caicedo
- Apr 3
- 2 min read
Looking for an easy, quick and healthy recipe? These ceviche tacos are an excellent choice!
The mango is, without doubt, one of my favorite fruits. I still remember with nostalgia how, during breaks at school in Colombia, my classmates and I would approach the mango trees, ready to throw stones at them and knock the fruit down. We loved to eat them green, or “viches”, as we say there, accompanied by salt and lemon.
This ceviche is a perfect blend of my love for mangos and my passion for Mexican food.
Now that I live in Germany, I appreciate tropical fruits even more, as they are not always easy to find, sometimes they have very high prices, and they do not always taste the same as in my homeland. So when I get a perfectly ripe mango, it's pure joy! In fact, I have opted to buy frozen mangoes and eat them as a snack because they are cheaper, or also to make juices, like this mangonada that I shared on my Instagram profile last year.
This recipe brings together two of my great loves: mango and Mexican food. I'm a taco fanatic, especially when they're made with authentic corn tortillas. This option is perfect if you're short on time, really hungry and want to eat something quick, healthy and delicious.
Ingredients for the ceviche:
2 large mangoes, cut into strips
1 red onion, finely chopped or you can cut it into julienne strips
Lemon juice to taste
Salt and pepper to taste
A generous handful of fresh coriander, chopped
Corn tortillas for tacos
Chili (optional)
Preparation:
In a bowl, mix the mangoes, onion and coriander and season with salt, pepper and lemon juice to taste.
Heat the corn tortillas in a frying pan. A tip: to keep them warm, wrap them in a tea towel until you are ready to serve the tacos.
What would you add to this recipe? Let me know in the comments! Personally, I would add avocado, but I didn't have any to hand that day. You could also add shrimp.
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