Tag Archives: mango salsa

Taco bar – fish, chicken, beef and shrimp

We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends.  While it may look like a lot of work it really isn’t too bad.  Your time will be spent mostly dicing and slicing and a little frying.  The reward far out weighs an hour or so prepping for your party.  And pulling off a party in less than 2 hours is quite satisfying.

IMG_4039.JPG

some of the ingredients for today – plus I made a frittata with some of these ingredients

Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store.  I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.

IMG_4041.JPG

IMG_4055.JPG

I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese.  I think that is all that is needed to top your taco no matter which one you choose to make.  I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
IMG_4054.JPG

When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.

Beef Taco
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder

Brown meat and drain excess fat.  add tomato sauce, chili powder, salt and pepper to taste.
IMG_4040.JPG

Chicken, Shrimp and Fish Taco
F
lour
Egg beaten
Breadcrumbs
salt and pepper

Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one.  Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs

Fry in batches in 350’F oil till browned and cooked through.

Chipotle Mayo
Write a review
Print
Ingredients
  1. 1 cup mayonnaise
  2. 1 cup sour cream
  3. 2-3 chipotle peppers in adobo sauce
  4. 1 tsp adobo sauce
  5. 1/2 lemon, squeezed
Instructions
  1. Add all ingredients to blender. Blend until combined.
Cooking at Clark Towers https://cookingatclarktowers.com/

IMG_4057.JPG

Mango Salsa
2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.
IMG_4051.JPG

IMG_4048

IMG_4045

It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.

IMG_4046

Make vertical and horizontal slices to the skin not through it. Flip the skin inward and then you can slice off all the chunks.

7 Layer Dip
1 can refried beans
1 container Sour cream
1 packet Taco seasoning mix
1 jar prepared salsa
handful of iceberg lettuce shredded
Shredded cheddar cheese
Chopped tomatoes – dry on paper towel and seeding them will help with wetness
Green onions – chopped

Mix the taco seasoning into the sour cream, set aside.
Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions
IMG_4053.JPG

Baked Cod with Mango Salsa

We are a meat and potato kind of family. It is not that we don’t like all kinds of food, sometimes it is just too easy to make a protein and a potato of some sort and add a vegetable; voila dinner is served. The other day I grabbed a fresh cod fillet that looked awesome. It was pretty hot out so I wanted to make something quick and light. I love seeing fresh fish baked or pan seared with a light summer salsa spooned over it on the cover of magazines. They look absolutely delicious to me but yet I barely ever make anything like it. I also know it would be better for us and I know it has to be super easy and take a whole lot less time. Maybe this summer I will try to make some version of a fish and salsa dish at least once a month. I thought about writing once a week but I figured I should start with baby steps and not try to commit to adding it to my weekly rotations; just yet. Though if we had a local fish market, I would definitely make the commitment; in writing no less.

IMG_4398

 

When I picked up the fish I also grabbed a few mangoes thinking that would make a great salsa and that it would definitely go with the cod. I wasn’t sure what else I was going to put with it but I figured I had a start. I love having fresh herbs right outside the kitchen. The planters I bought go over the railing and they are awesome!

IMG_4396

A simple salt and pepper on the fish and place it in the oven, while it is cooking I made my salsa to spoon over the top using some of my fresh cilantro. I also made some sweet potato wedges using some of my fresh rosemary. Everything was coming together quite nicely and fast as i knew they would.

IMG_4400

 

Fish

Cod about 1lb and half cut into 3-4 portion size
Salt and pepper both sides
Paprika both sides
Bake for 25-30 minutes at 400’ F just till cooked through and easily flakes

Salsa

2 mangoes peeled and diced
½ red pepper diced
1 Lime fresh squeezed
1-2 Chopped fresh scallion
1 tsp Chopped fresh cilantro

Place fish on your plate spoon over mango salsa and enjoy!

 

Recipe adapted from chocolate slopes 2015