WebFinely dice the bell pepper, jalapeno, and onion. A few seeds from the jalapeno is ok, especially if you like a little extra heat. Assemble the salsa. In a medium/large bowl, …
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WebInstructions. Mix all of the ingredients up to the cilantro in a medium size bowl. Heat the lime juice and honey in the microwave in a microwave save bowl for 15 …
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WebBut a mix with some red cabbage is nice and colorful. Step 3: Step 4: When you have everything else prepped, season the fish fillets and bake just until the fish …
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Squeeze the lime around the fork to release the juices. Seasoning – Salt, cumin, and a dash of olive oil are all that’s needed. Dice the mangoes and red pepper. Mince the red onion and jalapeño (keep the seeds in for a spicier flavor)! Mix together in a medium bowl and add the remaining ingredients. Season with salt and pepper.
This avocado and mango salsa is a light and colorful party dish with chips. The combination of flavors, sweet and salty with tangy hint of lime makes this a winner. If you like guacamole, chances are you’ll love this salsa. Great as a summer appetizer or also wonderful over grilled fish or chicken!
Make it Keto: Skip the mango salsa. I know, I know. It breaks my heart to say that, but mangoes just aren’t keto-friendly. Skipping the salsa will make this Whole30 Fish Taco Bowl roughly 588 calories, 21g total carbs, and 11g net carbs.
Here are some of our favorite recipes that pair perfectly with this mango salsa: Store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!