Mango Salsa

This is my go to recipe for mango salsa.
In Ontario, I only have access to 2 different types of mango. Ataulfo and Apple mango.
For the mango salsa, I only use Ataulfo mangoes. I find apple mango doesn't have the intense mango flavour I desire.
This is a simple recipe but it takes time to chop up all the ingredients. If you're fast at chopping then you'll get this done in no time.
This is actually best made to sit overnight so the flavours have time to meld together!

Mango Salsa

Ingredients

• 2 Ataulfo mangoes
• 2 shallots or half a red onion
• 1 Avocado
• 1 large tomato
• 1 tbsp chopped cilantro 
• 1 lime
• 1 tsp garlic minced
• 1 jalapeno pepper (optional)
• a pinch of sea salt

Directions

1. Peel the the mango and cut it around the seed. 
2. Chop up the mango and place into big bowl.
3. Cut the avocado in half and twist it apart. Use a spoon to remove the flesh from the peel.
4. Chop up the avocado and add it to the bowl.
5. Dice up the tomato and add it into the bowl
6. Finely chop up the cilantro, garlic and shallots and add to the bowl.
7. If you're using the jalapeno pepper, cut it in half, remove the seeds, then chop it up and add it to the bowl.
8. Press and roll the lime on the cutting board. Cut it in half. Stick a fork into the lime and move it around to squeeze out the juice. Do it to both sides.
9. Add the pinch of salt and then mix very very well.
10. Put it in the first and let it rest for minimum 30 mins. Best over a couple of hours or overnight.

Enjoy with chips , tacos, pork chops, etc etc :)

Shrimp Tacos in 30 mins

Have you ever been in a situation where you buy something for 1 recipe and have lots of left overs you have to finish?
We brought a bag of avocado for something but only needed 1, so I had to think of a way to use the rest.
I had a package of frozen shrimp in the freezer so I decided to make tacos for dinner.
Shrimp is a great choice when you need a fast meal because it marinates in a very short period of time and it cooks very fast.

Shrimp Tacos

Makes 12 tacos Prep Time: 20 mins Cook Time: 5 mins

Ingredients

• 1 package of Shrimp (400g of shelled and deveined shrimp)
• 1/2 TBSP Mango Chipotle Seasoning
• 2 cloves of garlic minced
• 1 package of taco shells (12 hard or soft shells)
• 1.5 cups of shredded lettuce
• 2 avocado
• 1/3 cup grated cheddar cheese
• 2 tbsp diced red onion
• salsa

Directions

1. The first thing to do is rinse the shrimp under cold water and marinate it with the Mango Chipotle seasoning.
2. While the shrimp is marinating, wash the lettuce and cut into strips.
3. Grate the Cheese
4. Dice 1/5 of a red onion
5. Cut an avocado in half and pull it apart. Remove the seed. I like to cut the avocado while it's still in the shell before I cut it out. It's easier to dice up that way. So while it's in the shell, I made 4 cuts vertically and 6-7 cuts horizontally. Then I take my knife and using the hole the seed left behind, I cut out the blocks of avocado from there. To remove avocado from shell, take either a spoon or your knife and slice along the edge.
6. 10-15 mins should have passed since you first started washing and cutting things. This is perfect time to cook your shrimp.
7. Heat up your pan to medium high heat.
8. Once the pan is hot, add oil and the garlic. Stir until you smell that garlic smell. Once you smell that nice cook garlic smell, add the shrimp.
9. Stir the shrimp around to ensure even cooking.Once all the shrimp changes color and shrinks a little it's cooked. Should be less then 5 mins.

Then the fun begins to assemble your taco :)