Savoy tacos with corn and mango filling

Savoy tacos with corn and mango filling

The Green Kitchen
Johanna Frenkel

If we had to choose one dish that defines our way of cooking, this version of tacos would probably be a good suggestion. They combine vegetables with fruit and beans, they are served in leaves rather than bread, and they look spectacularly beautiful. Did we mention that they also are filled with a detonation of flavours?!

Corn and mango filling


Quantity Ingredient
2 corn cobs
450g cooked black beans, drained, (see tip)
1 small spring onion, finely chopped
1 mango, peeled and sliced
30g dried coconut flakes
1 lime, zested and juiced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 pinch each cayenne, paprika, and dried oregano
sea salt

Raw sour cream sauce

Quantity Ingredient
150g raw cashew nuts, soaked in cold water for at least 1 hour
1 tablespoon apple cider vinegar
1/2 lemon, juiced
pinch sea salt

To serve

Quantity Ingredient
2 ripe avocados, stoned, peeled and sliced
1 large handful coriander, leaves picked and chopped
1 savoy cabbage
or spring greens


  1. To make the taco filling, use a sharp knife to cut off the corn kernels from all sides of the cobs and place them in a mixing bowl. Add the beans, spring onion, mango, coconut flakes, lime zest and juice, olive oil and spices. Toss gently with your hands to make sure that everything is coated. Set aside.
  2. To make the raw sour cream sauce, add all the ingredients to a blender and purée until completely smooth. If you like it a bit runnier add some water. Pour the sauce into a bowl and put in the fridge while you prepare the cabbage.
  3. Turn the cabbage upside down and remove the cone by cutting around it with a sharp knife. Rinse it under running water and gently separate the leaves one by one. Pat them dry with kitchen paper. Remove the middle rib with a sharp knife and cut each leaf in two.
  4. Place the leaves on a work surface, put a spoonful of filling onto each leaf, followed by a little raw sour cream sauce and a few avocado slices. Top with coriander before folding over the cabbage leaf and securing with a toothpick. Alternatively, place all the taco components on the table and let people help themselves.


  • If you prefer this dish raw, use sprouted beluga lentils instead of cooked black beans in the filling.
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