Thursday, February 11, 2010

Mango-ritas and Baja Fish Tacos with Mango Salsa

It's Carnaval time in Rocky Point, time for partying and parades and lots of great food! So in honor of this period, I thought I would celebrate one of Mexico's greatest crops-- the magnificent mango! The following two recipes come straight from The National Mango Board, and I think you'll like them as much as I do.

If you like Margaritas and you like mangos, you can't go wrong with these delicious "Mango-ritas", and to accompany them you can chow down on some "Baja Fish Tacos with Mango Salsa".

As an added bonus, at the bottom of this post I'll tell you how to choose a mango, plus there are 3 small photos illustrating the proper way to slice (or dice) mangos without getting the juice and flesh all over yourself. The pictures are self explanatory but I've added a bit of text to help out. It's so simple you'll be embarrassed that you haven't been doing it that way all along. I know I was. ;)

Serving Size: 2

  • 1 cup crushed ice
  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 cup Tequila
  • 2 tablespoon freshly squeezed lime juice (reserve one squeezed lime half to moisten glass rims)
  • Coarse salt

Combine ice, mango, tequila and lime juice in a blender and puree until smooth. Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt. Pour Mango-rita into glasses.

Baja Fish Tacos with Mango Salsa
Serving Size: 12


Mango Salsa:
  • 6 large ripe mangos, peeled, pitted and chopped
  • 3/4 cup minced red bell pepper
  • 3 tablespoons lime juice
  • 3 tablespoons chopped fresh cilantro
  • 6 green onions, sliced (green tops only)
  • 3 small jalapeno peppers, stem, seeds and membrane removed
  • 3 pounds cod fillets, rinsed and patted dry
  • 3 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons Mexican oregano
  • 1 1/2 teaspoons garlic salt
  • 24 corn tortillas, warmed
  • 6 cups shredded green or red cabbage
  • 1 1/2 cups crumbled cotija cheese (may substitute shredded Monterey)
Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.

Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Color isn't always the best indicator of a ripe mango, so don't automatically go after the red and yellow ones that are soft to the touch. Too mushy means it's a bit over-ripe, and though they taste mighty sweet those are the mangos most likely to drip juice and flesh all over you, and they're harder to dice and slice because they're SOOOO juicy. A properly ripe mango for most recipes should be slightly soft, fragrant, and heavy for its size, regardless of its color. You should be able to dent a ripe mango with your thumb if you want to. Like avocados, mangos will ripen on your counter, so you needn't be afraid to get one that’s a little underripe and plan ahead for your mango mania menu.

All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.”

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email (and put "recipe" in the subject box so I'll know what it's about)


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