[difficulty] easy
[serving] 2
  • 6 blue corn tacos (or regular corn tacos)
  • 1 red onion, finely diced
  • 400g tinned chickpeas, rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 medium avocado

For the mango salsa

  • 1 ripe large mango, diced
  • Dash of Nexba Mango Kombucha
  • 1 lime
  • Fresh coriander & chilli flakes (optional)
[time] 15 minutes
  1. Sweat the diced red onion in 1 tbsp olive oil
  2. Add the chickpeas and spices to the same pan and warm through for 3-4 mins. Set aside.
  3. To make the mango salsa, first marinate diced mango in the juice of the lime, the chilli flakes (if using). a dash of Nexba Mango Kombucha and a little salt
  4. Warm the tacos in a dry, hot pan
  5. Time to serve up! Add a few thin slices of avocado, three spoonfuls of the chickpea mixture and a scattering of the mango salsa
  6. To keep this picnic friendly, pre-warm the tacos and bring everything in separate containers for a little self-assembly fun!

Did you enjoy this recipe? Check out Emily’s instagram and website for more recipes.

Nexba Mango KombuchaOur kombuchas are deliciously fizzy and loaded with probiotics which help to keep our gut health in check. Nexba Kombucha contains a unique strain of live probiotics which are specifically crafted to survive the journey from mouth to gut.
ChickpeasAlso known as Garbanzo beans, chickpeas have been a staple in Middle Eastern diets for thousands of years. Rich in fibre and vitamins, they can help with weight management and improved digestion. Chickpeas are also packed with plant-based protein, making them a go-to for vegans and vegetarians as an alternative to meat.
AvocadoThe humble avo is a classic addition to any brekkie, lunch or dinner and for good reason. This versatile fruit (yep, it’s a fruit!) is not only delicious but is also an incredible source of a wide range of nutrients. They're loaded with healthy fats, fibre and are a good source of Vitamin C, B6, K and E.

Emily English

Emily is a fully qualified, registered nutritionist with a degree from Kings College London. We had the pleasure of working with Emily to develop some delicious sugar-free meals for our #SugarlessSundays movement. Emily believes that nutrition goes beyond what we eat; it is also about how we eat, our environment and our lifestyles. This holistic approach carries over to her private work, where she caters to her clients' unique nutritional needs, helping them optimise their health.

What's Inside