This is the recipe for the salsa to go with my Pan Grilled Fish and Shrimp Tacos. But, if you're like me...you may just find yourself eating this right out of the bowl. I think it helped that I managed to pick out an extremely ripe mango that was super sweet. But all the flavors mixed together just work. Love the bit of kick from the chili powder.
Try this with other fish dishes or even as a side dish by itself!
Happy cooking!
Mango-Radish Salsa:
1 mango, diced
4 red radishes, diced small
4 red radishes, diced small
1/4 cup red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1 lime, halved and juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions:
Combine all ingredients in a bowl. Toss gently. Add lime juice and toss again. Season and refrigerate until ready to use.
Combine all ingredients in a bowl. Toss gently. Add lime juice and toss again. Season and refrigerate until ready to use.
serve with Pan Grilled Fish and Shrimp Tacos
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