We like to celebrate taco Tuesday every week, for the most part. So that means I have to get creative with different types of tacos – meats, sauces, salsas, tortillas and preparations. We do chicken, pork, beef, crispy, baked, soft, corn, and flour. And I love to make fresh salsas to go on top of it all. This last week I went with a fresh Mango Salsa and it was so easy and so yummy!
This salsa needs to sit for at least 20 minutes before serving. It needs that long to develop the flavor you will be waiting on. The lime juice does a wonderful job of breaking down the ingredients to help them mingle together and become something so amazing.
The sweet and spicy of this salsa is just perfect over a baked chicken taco. I made the chicken in the slow cooker (with just my homemade taco seasoning). Then I chop it up and put the chicken and some shredded pepper jack into the tortillas. Then I lay them out on a parchment paper-covered baking sheet. Then I place another sheet of parchment paper on top and place another baking sheet on top. Then I use a cast-iron skillet on top to weigh it down and put the whole thing in a 425deg oven for 20 minutes. After letting them cool for a few minutes I fill them with the Mango Salsa.
Now Let’s Get Cookin’!
- 2 Mangos diced
- 1 Jalapeno diced
- ½ Red Onion diced
- ½ cup Cilantro chopped
- 2 tbsp Lime Juice
- 1 tsp Salt
- Prepare all of the ingredients.
- Combine all ingredients in a bowl. Cover and place in refrigerator for at least 30 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!