Tacos Two Ways and Mango Salsa
Tacos are a staple in my household. I love the versatility of them and the ease of how just a few ingredients can come together quickly to make a fresh, delicious meal.
This past Saturday Kyle and I ventured out to the Midtown Global Market in search of the thinly sliced steak we have eaten there several times at our favorite taco stand. Located just inside the doors of the 10th Avenue entrance, this taco stand is open both for meals cooked fresh in minutes, or as a meat counter to take cuts of meats to go. We bought a couple steaks and headed back home. There, we took the steaks and seasoned them with olive oil, salt and pepper and then quickly grilled them, about 2 minutes per side. Juicy, tender and seasoned well with a marbling of fat, the steak was delicious. Piled into a tortilla with cilantro, avocado and lime juice, it truly made for a fantastic lunch.
A few nights later, I was craving fish tacos. I had attempted to make fish tacos in the past, but I never seem to like the versions that I make. This time was no exception, as we were, unfortunately, not thrilled with how the fish turned out. I believe it was due to the type of fish we used. I had previously bought some cod, intending to use it for a different recipe. However, when I began to crave fish tacos, I decided that to just change things up a bit, add some blackening seasoning and grill it up for a tasty meal. Unfortunately, cod just isn’t the right fish. Next time, I’ll make sure to use tilapia or another more appropriate type. The seasoning was good, but the texture was just all off.
Regardless of the fish mistake, the mango salsa that I served with the fish was delicious. I got this recipe from my mother-in-law and have made it twice. Its flavor is sweet, spicy and cool; perfect to pair with blackening seasoning or just to serve with tortilla chips.
Spicy Mango Salsa
2 ripe mangoes, peeled and diced
1 fresh navel orange, peeled and sections diced
1 cucumber, peeled and diced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro (or more, I love cilantro so I add it liberally)
2 green onions, diced
1 jalapeno pepper, minced (if you’ve never cooked with a fresh jalapeno, note that you should use rubber gloves or put a baggy over your hands to prevent burning)
2 TBSP fresh limed juice (2 fresh limes)
1 tsp soy sauce
Combine all ingredients in a bowl and serve immediately or cover and chill.
Tags: Food, recipes, seafood, tacos, twin cities
