Spiced Vegetable Tacos with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful roasted vegetables tucked into warm corn tortillas with a sweet-tart mango salsa. This mexican-inspired kid friendly (vegetarian, gluten-free) ready in about 30 minutes blends frozen or fresh corn, diced zucchini, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup corn, 1 diced zucchini, and 1 diced red bell pepper with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp chili powder, and salt.
  2. Step 2: Spread vegetables on a parchment-lined baking sheet and roast for 15 minutes until edges are golden.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
  4. Step 4: In a bowl, combine 1 cup diced mango, 1/4 cup finely chopped red onion, 1 lime juiced, and 1/4 cup chopped cilantro.
  5. Step 5: Assemble tacos with roasted vegetables and top with mango salsa.

Frequently asked questions

How long does Spiced Vegetable Tacos with Mango Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Vegetable Tacos with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Vegetable Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Vegetable Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Vegetable Tacos with Mango Salsa vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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