As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Prep time : 20 min.
Cooking time : 10
• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper
First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.
When I come back from the market with bags full of beautiful fruits and vegetables, I feel very blessed and lucky to have all that produce within reach. As though I’d just won the lottery I am smiling as I enter my home. Anticipating the joy of unpacking all my treasures and displaying them in beautiful bowls, in the kitchen, in the dinning room and even in the living room. Looking at all that fruit and veg inspires me to cook and eat as healthy as possible. Creating new dishes every .
1/2 Mango, peeled and diced, some extra Mango to make spears for decorating
1/4 C. Spinach
1/2 Frozen Banana
1 C. milk of choice
1 tsp. Maca
1 tsp. Lucuma
1 tbsp. of Goji berries, plus some more for decorating.
1/2 C. Strawberries
Some Chia seeds for sprinkling on top.
A little bit of Yoghurt for decorating
Blend the ingredients for the bottom layer first and put them in a beautiful tall glass. Add a little water if it’s too thick for your liking.
Rinse your blender and add the ingredients for the top layer. Blend.
Carefully spoon over the Mango Banana layer.
Decorate with some extra Goji berries, chia seeds, Mango spears and flowers.
Drink immediately, and feel the energy flow. Enjoy!
Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some good Mexican food.
I love Mexican dishes but often feel very full afterwards. So I have made some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job.
Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.
You could also substitute the chicken for Shrimp. Add some lime to freshen it up even more.
Ingredients for Tex-Mex Seasoning; (Salt free)
Makes enough for a small jar.
- 4 tbsp. Smoked Paprika
- 1 tbsp. chili powder
- 2 tbsp. coconut sugar
- 1 tbsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. onion powder
- 2 tsp. Oregano
- 1 tsp. Thyme
- 1/2 – 1 tsp. Cayenne
- 1 teaspoon pepper
- 1 tbsp. Olive oil
- 2 oz. Chorizo, diced
- 2 Skinless Chicken breasts, cut into strips
- 1 medium onion, peeled and diced
- 1 clove of garlic, peel and grated or crushed
- 1 Large Tomato, chopped
- 1/2 Mango, peeled and diced
- 1 Hass Avocado, peel and diced
- 1 tbsp. Tex-Mex Seasoning
- 1 tsp. salt
- 1 C. Black Beans, cooked and drained
- 1/2 C. water
- 1/2 C. loosely packed roughly chopped coriander
- 1/2 C. grated cheese plus 1/4 C.
- 8 Tortillas
- Sour cream and salsa to serve.
Pre-heat oven to 350° F. Oil a casserole dish.
Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil. Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminem foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.
NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.