phew! &Amp; Lettuce Leaf Tacos with Grilled Mango Salsa


1 pack of Pulled Oumph! (280g)
1 tbsp vegetable oil
8 large romaine lettuce leaves
Vegan chili mayonnaise or guacamole, for serving (optional)

For the mango salsa:
450 g mangoes, finely diced
½ red onion, finely diced, rinsed
1 red bell pepper, finely diced
1 green chili pepper, finely diced
A handful of fresh coriander< br> 3 -4 tbsp fresh mint
1 tbsp oil
2 tbsp apple cider vinegar
1 tsp brown sugar
¼ tsp salt
¼ tsp black pepper


1. To prepare the grilled mango salsa; Cut the two halves of the mango around the pit. Leaving the skin on, make criss-cross cuts in each mango piece and place skin on the hot grill.

2. Meanwhile, fry the pulled oumph! in vegetable oil in a nonstick skillet for 4-5 minutes or until cooked through.

3. For the mango salsa, peel the grilled mango, cut into small cubes and place in a large mixing bowl along with the finely diced and washed red onion, red pepper and green chilli. Sprinkle with a handful of finely chopped fresh cilantro and fresh mint, then combine oil, apple cider vinegar, brown sugar, salt, and black pepper in a small pitcher and pour over the salsa. Toss well to evenly coat the salsa in the dressing.

4. Assemble your tacos by stuffing 1-2 tbsp mango salsa into a lettuce leaf and topping with 1-2 tbsp pulled oumph! and round off with some chili mayonnaise or guacamole to serve.

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