Today I am trying my hand at a new recipe submitted by reader, Jose. I know you’re shocked that real, live boys read this blog. I am too. He happens to be my husband’s BFF. But, I like to think he reads the blog despite that.
The original recipe called for the salsa to be served with fish tacos. I decided to use fried shrimp instead. I couldn’t find Mahi Mahi (I didn’t look very hard.) and I like fried shrimp. So there.
Mango & Avocado Salsa
1 Mango, peeled and cubed
2 Avocados, peeled and cubed
1 Cup Red Cabbage, chopped
1/2 Red Onion, finely chopped
Juice of 1 Lime
1/4 Cup Cilantro, chopped
Salt & Pepper
Combine the first six ingredients. Season with salt and pepper to taste. The recipe used only one avocado. I’m not a huge fan of mango, but I love avocado so I doubled it. Suit yourself.
It also called for the cabbage to be served on the side and then added to the taco. As if there was any chance I could get any of my children to eat raw, red cabbage. Pffft… However, mixed in with the salsa they were tricked into eating it. I’m clever that way.
I breaded the shrimp in a one-to-one mixture of flour and cornmeal and seasoned it with salt, pepper, and paprika. I would have liked to add a little heat to the mixture, but then Reese and Jackson would have freaked out. They would have refused to eat anything but black beans. I don’t need to deal with that tomorrow.
I fried them in canola oil. Fried food is awesome.
The recipe also suggested warming up corn tortillas on the grill or in the microwave. We tried the microwave variety. They were dry and yucky so we switched back to flour tortillas. After that everyone was happy. (Except Jackson, he’s on a snack-only diet these days.) I think next time I’ll actually try the fish. Even though fried shrimp is delicious, it made the taco a little dry.
You should make this. You should make it right away. I’m going to eat the leftover salsa with a spoon tomorrow.
Thanks for the recipe, Jose!