It’s mango season!This Pico is great with tortilla chips or on top of blackened fish, shrimp, chicken or pork. I’m going to use it in my salmon tacos and I’ll include that recipe too. Enjoy.
Here is what you need for the Pico:
1 cup finely diced mango
1 TBS lime juice
1 tsp minced chipotle pepper in adobo sauce
1 large garlic clove, minced
½ cup finely chopped red onion
1 to 2 TBS finely chopped jalapeno
salt to taste
Combine all ingredients into a small bowl and that’s it!
Salmon Tacos Serves 4
Here is what you will need:
1 package of cole slaw mix (16 ounce) or you can shred cabbage yourself
½ cup mayonnaise
½ cup fresh cilantro leaves
½ cup sour cream
¼ cup fresh lime juice or less to taste
½ tsp salt
½ tsp pepper
2 TBS Mexican or Taco seasoning- Check the salt level. If not salt free use less salt.
1 pound skinless salmon
2 TBS olive oil
8 to 10 corn or flour tortillas
Here is what you need to do:
In a large bowl combine the cole slaw mix, mayo, cilantro, sour cream, half of the lime juice and 1 TBS Mexican seasoning. Taste and add salt if needed and pepper. Taste and add more lime juice if you think it needs it. Keep it chilled until ready to eat.
Check the salmon for pin bones. Brush the fish with a light layer of oil and season with remaining Mexican seasoning and salt (if needed) and pepper. Heat oil in a large non-stick skillet on medium high. Add fish and cook until almost cooked through. (I like my salmon a little under.) Depending on the thickness of your fish its 3 to 4 minutes per side. When done place fish in a serving bowl, break it apart and cover.
Warm you tortillas in a cast iron pan on the stove or according to package directions. Do not not warm them! Fill the tortillas with cabbage first then salmon and top with the Mango Pico.