I love fruit-based salsas. They’re wonderfully versatile, using whatever fruits are in season and look good. And, they’re good on just about anything. On fish, on chicken, on pork, wrapped into a burrito, with tortilla chips…are you picking up what I’m putting down here?
This mango avocado variety is my hands down favorite topping for fish tacos. The sweetness from the mango, a crunch from the onion, a little bit of heat from a jalapeno, and a big dose of freshness from lots of chopped cilantro. I usually go with red onion for my salsas, but I had some gorgeous Cippolini onions from my crop share this week. They were mild and sweet, but they worked well with the salsa.
There was a slight chill in the air this morning. We still have August to look forward to, and I plan on enjoying every minute of the abundance of ripe summer fruits while they last. I hope you do too!
Mango Avocado Salsa
1 large mango, peeled and diced
1 large avocado, peeled and diced
1/2 small onion (red or sweet)
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tsp kosher salt
Combine all ingredients in a medium bowl and toss to combine.
