Mango Avocado Salsa
This is the PERFECT topping for white flaky fish!! Once the weather starts turning beautiful, fish comes back onto my radar and this salsa is a definite keeper! I forgot to buy the habanero chile when I was out at the grocery store the first time, so I whipped up the salsa a couple of hours ahead of time without it. Just cover with plastic wrap in fridge. If your kids do not like spicy you can skip the habanero completely, but the adults really liked the kick that it added. The original recipe called for 1/2 to 1 chile but I did less than 1/2 and it was quite spicy so play it by ear. The red of the habanero adds a nice color so I would not substitute a milder jalapeno, but reduce the quanity. My avocado also was a day or so away from being ripe and the time in the lime juice in the fridge brought it around to a perfect consistency by the time I was ready to serve. So easy. And so gorgeous! I served on top of baked tilapia fillets (14 minutes in oven @ 400 degrees – pat fillets dry – place in baking dish sprayed with nonstick cooking spray, season with coarse salt and pepper and small pat of butter). Salsa would work with any white flaky fish.
- 1 avocado diced into medium size chunks
- 1 ripe mango diced medium
- 1 small red onion diced small
- 1/4 finely chopped fresh cilantro
- 1/2 habanero chile, seeds removed, minced
- 2 Tablespoons fresh lime juice
- 1 Tablespoon EVOO
- 1/2 teaspoon coarse salt
- Only 1 step – combine in bowl!
Per 1/4 cup – 91 calories, 6.9 g fat, 1 g sat fat, .9 g protein, 8.2 g carb, 2.7 g fiber.
Adapted from: Everyday Food