Tacos are a weekly meal in my house and I especially love shrimp tacos. After three years of this routine, I decided it was time to start getting creative. When I commit... I commit! 😂 As I was thinking of ways to vary up the flavors, I remembered a fruity salsa that my dad used to make in the summertime. I decided to go with mango since it's one of my favorites and the taste pairs really well with fish.
This is a simple recipe that can take on a lot of variation so feel free to change it up. For instance, instead of green onions you could do red, or throw in chopped bell pepper! I also like it because it lasts a while, so it's really convenient for leftovers and spooning over chips or crackers for a snack.
As we enter into Lent, this seemed like the perfect time to share how we make our meatless Fridays slightly more interesting, not too interesting, and healthy.
Prep Time: 15 minutes
Yields: 6 servings
The Ingredients
1 cup cherry tomatoes, chopped
1 mango, peeled and chopped
2 green onions, chopped
1 jalapeno, chopped
1/3 cup cilantro, chopped
Lime juice, to taste
Salt, to taste
Pepper, to taste
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