Sweet with a little bit of heat–that’s what these Siracha Mango Tacos are all about!
I have two things to share with you today and both have to do with one of my favorite things: TACOS!
One of the many amazing things that has come about as a result of this blog is the relationships I have built with other bloggers. In the day and age when social media and technology can be a really big downer, it’s so refreshing to be able to meet people far and near who share something in common and in the blogging world, I have found some real winners.
If you have been around for a while, then Sara’s name may sound familiar. Why, you ask? It’s because this is not the first book she has written that I have gotten to share with you. You may remember the Fertility Foods Cookbook I talked about earlier in the year from Sara and another dear friend, Liz Shaw. Clearly Sara wastes no time, and I am not complaining one bit about it–especially since the topic is tacos.
I must be honest. When I first got a chance to skim through the recipes, it wasn’t the BBQ Skirt Steak or the Avocado Basil Turkey Tacos that caught my eye–don’t get me wrong, those sound absolutely amazing. But I wouldn’t be me if it wasn’t the dreamy dessert tacos that instantly had me drooling puddles.
Two words: S’mores Tacos.
That’s all Sara had to write and I was under her crunchy tortilla spell. I had to do a double take; how does one make a taco out of s’mores? Is that even possible? Thanks to this book, I know they exist more than just in my dreams. But how, you ask?? Graham cracker pancakes–yes, GRAHAM CRACKER PANCAKES– make up the taco shell, and then they are topped with chocolate and marshmallows followed by a quick trip in the oven. I literally made sure that we had extra graham crackers at home now that they seem to be Sam’s favorite food so that we can make these this week.
The biggest problem I find with tacos these days is getting into the same old taco rut. Actually, I feel that happens a lot with dinners when you are just too tired to think of anything other than the usual. So I toss the same tacos together week in and week out. I have no reason though anymore from here on out thanks to my new taco companion full of 100 different taco recipes!!
If you don’t already follow Sara on Instagram, I recommend you do so immediately. Not only is Sara a dietitian, she is also a trained chef and culinary genius. You can literally go to your own cooking school by watching what she whips up in the kitchen and her step by step tutorials. And if you are lucky, you may get to hear some good tips from her little sous chef in the kitchen as well!
Taco! Taco! Taco! was number one on our taco list today and now these Siracha Mango Tacos are up next!
Switching up dinners is not my forte. I am really good at breakfasts and snacks and treats as you can see on the blog in general, but dinner is a lot of times a rotation of my five or six go-to recipes and that’s about it. I am working on it and have certainly been slowly expanding out of my little box, but by the time dinner rolls around, I am happy with something simple and super basic (Seriously, I could eat eggs and toast for dinner every single night. No lie.)
That would certainly be fine if it was just me, but Anthony and Sam gotta eat too they want more than the same old some old nights. We do tacos once a week, at least. So my mission was to also create my own super simple recipe that I could use when I wanted to spice things up a bit.
Currently Sam eats the meat without any seasoning so don’t worry, I am not feeding him Siracha just yet, however the daredevil that he already is, I am certain it won’t be long til he tries to drink it straight from the bottle! As for Anthony, the hotter the better. I am not a huge fan of Tobasco but I LOVE Siracha, so we do a lot of it around here now.
Last week’s Blueberry Basil Grilled Cheese post talked all about how I have been pairing fruit with more savory recipes so this Siracha Mango Taco recipe is another way to do so as well. There’s something about sweet mango with a touch of spice–gets me every time!
The thing I love the most about these tacos is the fact that they really don’t take any more time to make than my typical recipe. You can use frozen mango chunks or fresh mango. Toppings are always endless, but I love cilantro and shredded cabbage with a touch of cheese on these. A few slices of avocado pair nicely as well–great, now I want tacos again!
Taco Tuesday is gonna be here before you know it friends, what are you waiting for?!!!
- 1 lb ground turkey (beef or meat alternative will work as well)
- 2/3 c mango, diced
- 1-2 tsp siracha sauce
- 1/2 T chili powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp onion powder
- 2 tsp cumin
- sea salt and pepper to taste
- taco shells
- desired taco toppings: shredded cabbage, lettuce, avocado, cilantro, cheese, etc.
- 2-3 T water
Using preferred cooking oil, heat oil over medium high heat. Add in meat and cook until done (meat reaches internal temp of 165°F).
When meat is cooked thoroughly, turn heat to low and add in spices and siracha and stir well to combine. Add a tablespoon of water at a time and allow be absorbed.
Toss in mango and stir to coat. Simmer for 3-4 minutes to allow mango to heat up and then serve as desired!