A friend of mine recently wrote about her Strawberry Mango Salsa and I was drooling.  Okay, not literally drooling, I was salivating in thought.   It reminded me of a salsa that I used to make years ago, allowing a few summers to pass without it blessing our table.  So, while my daughter and I were away we decided to make fish tacos with our Mango Salsa.  We’ve now enjoyed two meals with it.  🙂

Mango Salsa

2 ripe organic Mangos

1/2 organic yellow sweet onion

1 small organic red pepper

1 bunch organic cilantro

2 garlic stalks

Chop all of the above and put into a bowl.

Add:

1/2 tsp. Organic Balsamic vinegar

1 TBS. Lime juice

1 TBS. Apple Cider Vinegar

1 TBS. Coconut Sap

Salt

Mix all ingredients well, cover and let sit in the fridge for at least 2 hours before serving.

The fish I used was a thick white fish (any that are wild caught).  I cut them into squares and seasoned them, placing them into a cast iron pan with coconut oil.  I cooked them just until they were done.

We loaded the fish into the taco shells (organic is best), then added fresh cut organic red cabbage and placed the mango salsa on top.

The following day we broiled some Wild Caught Sockeye Salmon with some dill and placed it over a bed of garden fresh lettuce with a sliced avocado and some 6 bean salad.  Who needs dressing for the salad when you have Mango Salsa.  🙂