Ingredients

The following ingredients have 4 Servings
  • 2 mangoes (medium ripe, cubed)
  • 1/2 red onion (julienned)
  • 1 red bell pepper (julienned)
  • 1 Tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp ginger (freshly shreded)
  • 1 Tbsp agave (adjust this according to the sweetness of your mangoes)
  • 1 Tbsp Old El Paso mild taco seasoning
  • 1 tsp salt
  • 1 Thai chili (roughly chopped)
  • 1 tsp lime juice (freshly squeezed )
  • Cilantro for garnish
  • 4 Old El Paso Taco Bowls

Instruction

  • Preheat oven to 325 degrees.
  • In a medium pan, add oil and heat it at low heat for 30 seconds
  • Add cumin seeds and heat for 30 seconds before adding the ginger and mixing
  • Add the red bell pepper and saute for about 5-7 minutes on medium heat.
  • When the peppers are a soft and passes the knife test, add the onions and mangoes
  • Saute for about 5 minutes
  • Add agave, taco seasoning, salt, Thai chili and lime juice. Mix well
  • While the mangoes and onions are cooking, wrap 4 taco bowls in foil.
  • Place them on a baking tray and place in the oven for 5 minutes
  • Remove from the oven and let them cool to touch
  • Remove the foil and separate the bowls
  • Add the mango mixture to the taco bowls and serve immediately