This delicious mango salsa should be eaten with a spoon.
It has been warm here in Colorado this week and all I want to do is dance…no really…grill. Seriously grill.
Margarita Chicken and Mango Salsa…a winning combination. I have been making these recipes for years and everyone always asks for the recipe. The Cucumber adds a nice crunch. If I have avocados on hand I will often add them too. I always use a spicier hot pepper such as serranos or habaneros because we like things spicy around our house.
Happy Weekend grilling friends. Let me know what you think of this one!
Mango Salsa
1 medium red onion
1 medium tomato chopped
2 tsp salt
2 firm mangoes
1 orange bell pepper
1/2 cup peeled, diced cucumber
4 jalapeños
2 tbs finely chopped cilantro
Juice of 1 lime
Juice of 1 orange
1 tsp cumin
Preparation:
Dice onion very finely and sprinkle with 2 tablespoons of salt, let rest for about 10 minutes
Peel mango and dice into small pieces
Dice bell pepper and cucumber very finely
Dice jalapeños very finely.
Mix the lime, orange juice, cilantro and cumin together
Mix all the ingredients together and serve.
Margarita Chicken
Wash 6 large chicken breasts de-boned and skin free cut in half length wise.
Place 2 cups of Alcohol free Margarita mix in large zip lock bag.
Add one package of powder taco mix to bag
Slice and squeeze 3 large limes into bag.
Add two tablespoons olive oil to bag.
Add chicken to bag and marinate overnight or at least several hours.
Remove chicken and place on hot grill until cooked though (15 minutes or so).
Make fresh marinade and bring to boil. Add 1/2cup honey…cook for 7 minutes on low boil…or until thick and bubbly. Place chicken on platter. Pour marinade over top of chicken and serve with fresh cilantro as a garnish.
Start simply but simply start meal suggestions: Serve salsa and chicken with grilled asparagus, corn on the cob and red peppers.
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