Cherry Tomato – Mango Salsa

Looking for something fresh, vibrant and tasty?  This salsa is for you.  It’s a combination of spicy and sweet and full of fresh bold flavours.

I really dislike store-bought salsa, I don’t like the texture or the flavour.  I thought maybe I just didn’t like salsa….until I made my own, that is.

I use cherry tomatoes because I find them less acidic than regular tomatoes and they are so easy to grow yourself.  However, you can use diced Roma tomatoes or whatever variety you have on hand.  This salsa is delicious served over spicy chicken tacos or alongside some tortilla chips. (I actually like it served with brown rice chips, yum!)

Feel free to make it as spicy as you want by adding more jalapeño pepper, or if you like a mild salsa you can eliminate it all together.

You may want to make a large batch of this, it is so tasty that it will not last long!

Enjoy!

 

1 pint cherry tomatoes – diced (I cut each one into 8 pieces)

1/2 med red onion, finely diced (about 1/2 cup)

1-2 jalapeños – very finely minced

1 mango – diced

2 cloves garlic – finely minced

1/2 cup cilantro – chopped

juice of 1 lime

pinch of salt

 

Directions

Chop/dice all ingredients as indicated above.  Place into large bowl and mix well.

Serve with chips or on tacos.

 

 

Spicy Fish Tacos

Living on an Island on the West Coast of Canada, I am extremely fortunate to be able to get fresh fish easily.  In fact, since we usually catch our own or have friends give us some of their fresh catch, we often have a lot of fish in the freezer.  This makes it fun to try new recipes instead of sticking with only the tried and true.

One of our favourite creations has come in the form of fish tacos.  I have done them several ways, but this version is a nice combination of spicy and zesty.  The halibut is done in a chipotle marinade and then baked in the oven.  It’s served with a light slaw and a zesty cilantro-lime sour cream.  You can vary the amount of spice according to your own taste.  We like soft tacos, but these can easily be served in the crunchy kind as well.

I hope you enjoy!

(makes 12 tacos)

FISH

2 pounds white fish fillets such as halibut or cod

1/4 cup low sodium soy sauce

1 Chipotle pepper (canned  in adobo sauce), finely chopped

1.5 TBSP Adobo Sauce

1 Clove Garlic

1/4 cup finely chopped cilantro

Make sure fish is cleaned, skinned and boned.  Dice into 1 Inch cubes, place into 9×9 baking dish.

Mix remaining ingredients together and pour over fish.  Mix well to coat, then cover and refrigerate at least 1 hour, or over-night.

Cilantro Sour Cream

1/2 Cup Sour Cream

2 TBSP Mayonnaise

Zest of 1 lime

Juice of 1 lime

1 Clove Garlic

Pinch of Salt

1 TBSP Olive Oil

2 Cups Cilantro

Place all ingredients in a blender and blend until smooth.

Zesty Lime Slaw

6 Cups shredded cabbage (or pre-bagged coleslaw mix)

Zest of 1 lime

Juice of 1 Lime

1 TBSP Apple Cider Vinegar

1/4 tsp salt

1 TBSP Greek Yogurt

Mix all ingredients together in a large bowl approx 1 hour before serving.

Cooking directions

When you are ready for dinner, pre-heat oven to 400 degrees.

Place fish in your oven and bake for 12 min.  Do not over cook!

At the same time, warm up your taco shells.  I use soft corn tortillas.  Place the stack of tortillas in aluminum foil, wrap them up and stick them in the oven to warm as the fish cooks.

Once the fish is done, remove from the oven along with the tortillas.

To assemble, add some slaw to the tortilla, followed by the fish, and then a drizzle of the cilantro sour cream.  Fold in half and enjoy!

Some additional tips & ideas for this recipe:

• Marinading the fish over-night will add much more flavour, but if you are in a rush, an hour works just fine
• Add more adobo sauce or chilies if you want it spicier
• You can also spice up the slaw by adding a bit of the adobo sauce or a pinch of chili pepper