Shrimp/Fish Tacos: Salsas

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Yesterday’s blog focused on the ingredients needed to make a beautiful shrimp and/or fish tacos. Part two of this three part series is a simple explanation of how to put together the two fresh salsas for those tacos, mango salsa and a pico de gallo! The beauty of these condiments is versatility.

Mango salsa is also great on grilled chicken, salmon, pork loin or brats. Don’t often have mangos on hand? Fresh (or even canned) pineapple, kiwi, peaches, strawberries or even watermelon/cantaloupe are fantastic. Ever tried those cinnamon and sugar pita chips? Uh-huh … SO GOOD with this salsa!

Pico de gallo is my personal favorite on tacos and fajitas because it brings that fresh element to the meal (sounds like I have been watching too much “Chopped” on Food Network). It’s also great on eggs, burgers, and hot dogs.

There are two “hard” parts to making these salsas …

  1. Having the ingredients on hand, and …
  2. Dicing

That’s all. Here we go …

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Pico de Gallo

1 clove garlic, minced
1/4 cup diced yellow onion
1/4 cup diced green pepper
1-2 tablespoons finely diced jalapeno
1/2 cup diced tomato
squeeze of fresh lime juice
salt & pepper to taste

Gently stir together.

Mango Salsa

1 clove garlic, minced
1/4 cup diced purple onion
1/4 cup diced red pepper
1-2 tablespoons finely diced jalapeno
1/2 cup diced mango
a few cilantro leaves, diced
squeeze of fresh lime juice
salt & pepper to taste

Gently stir together.

The quantities of the ingredients are just a starting point. There is nothing magical about them. If you like more onion, add more. If you don’t like onion, leave it out (or add a little onion powder). If you are afraid the jalapeno will be too hot, cut out the seeds and white veins before dicing … that’s where the majority of the heat lives. The ramekins in the picture hold about one cup each. Feel free to double or even triple this if you are feeding a crowd … or just extremely hungry.

I intended to include guacamole in today’s post but decided it deserves it’s own day.

Now it’s time to start watching Big 12 basketball and crying in my beer that I’m not in Kansas City with all my fellow Cyclone fans. At least I’ll have something to snack on while I cheer.

Yes … I know they have great snacks in KC … please don’t rub it in!

Next in the series: Guacamole


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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