Mango Salsa (with a kick)

Mango Salsa (with a kick)

Ever in that mood where you KNOW you want something for dinner, but LITERALLY have no clue what it is? Well, earlier yesterday, my boyfriend and I were strolling around the Whole Foods produce section, trying to get inspired by something…ANYTHING. Mexican? No.. Spring Rolls? No.. Fish? No… Pasta? No…

You get the point. Clearly both of us were as indecisive as it gets. Luckily, after circling the obstacle course of what the Whole Foods produce section is, we stumbled across the mangoes. Ahh mangoes. This beautifully delicious fruit can at times, be disappointing if served too soon before ripening. However, when served right, one can’t help but dig into it, juicy bite after juicy bite, instantly teleporting you to the clear blue waters of the Bahamas. Point is, the second my eyes caught that mango, I knew what had to happen. Mango salsa. The perfect summertime meal. Without any hesitation, I knew what had to happen next. A Fresno pepper, jalapeño pepper, red onion, lime juice, fresh cilantro, and more. With a sweet & spicy salsa like this, a blander, white fish would do the job. Freshly caught tilapia was next on the list. Lastly, some perfect asparagus spars for our side dish to top of this summer-inspired meal.
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Serves 2 people.

Ingredients for the Salsa:

  • 2 Soft Ataulfo Mangoes diced (these are the golden yellow ones)
  • 1/2 finely diced red onion
  • 1 small Fresno Pepper finely diced
  • 1/2 small jalapeño Pepper
  • A small handful of fresh cilantro (about 1/4 cup and then chop the cilantro into small bites)
  • 2 tsp of Honey
  • Salt to taste
  • 2 tsp of Extra Virgin Olive Oil
  • 1 TBSP of Lime Juice
    Additional Ingredients:

  • 2 Tilapia Fillets

  • Mrs. Dash Caribbean Seasoning (enough to fully cover the fish)
  • Curry Powder (A few shakes on each fillet will do)
  • Paprika (to taste…)
  • Coconut Oil or Olive Oil

  • A batch of Asparagus

  • Extra Virgin Olive Oil (1-2 TBSP)
  • 1-2 finely diced garlic cloves
  • Salt & black pepper to taste

We’ll start by prepping your salsa first (the further ahead of dinner you can do this, the more juicier and flavorful your salsa will be later). Take all ingredients (chop or dice according to above ingredient directions) and mix together in a small bowl. Set this aside in the fridge.

Next, set your over to 380 degrees. Place your tilapia on a lightly sprayed baking pan (I use Coconut Oil spray)…I also like to spray the fish lightly with the oil as well. Then shake each bit of seasoning onto the fish, should be fairly covered. Once the fish is in the oven, it should only take about 12-15 minutes. Make sure to check periodically, fish should be flaky when ready to be taken out.

For your asparagus, simply sauté the spars in a non-stick pan with the olive oil, garlic cloves, salt & pepper. This process should take about 15-20 minutes. I find it helpful to cover the pan to help the asparagus soften quicker.
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When you’re ready to serve, top your fish with sliced avocado, then top it with the mango salsa and a side of asparagus. Enjoy!! And Happy ALMOST Summer! 🙂

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