Mango Avocado Salsa… yeah, it’s THAT good!
Recipe:
Toss together:
1 ripe mango, cubed
1/2 ripe avocado, cubed
1/2 teaspoon jalapeno, finely diced
2 tablespoon cilantro, rough chopped
Juice of half lime
Season with black pepper to taste. (Avoid salt because will likely have salt on chips)
Serve with tortilla chips and jicama spears.
Happy Cinco de Mayo! Desiring Mexican food, I decided to make some tacos. Klint said it’s his favorite recipe so far. Ole!
Serves: 4
INGREDIENTS: TACO FILLING
1 package plain Tempeh, defrosted, small dice
1 large yellow onion, diced
1 red bell pepper, diced
2 clove garlic, minced
2 cups fresh salsa
2 tablespoons cumin
1/4 cup no-salt seasoning
1 teaspoon black pepper
1 teaspoon red pepper flakes (omit if you can’t handle the heat)
Water
DIRECTIONS:
In a medium sauce pan on medium heat, water sauté onion and garlic for about 8 minutes, or until soft. (NOTE: To water saute, just keep adding about 1 tablespoon of water while cooking to insure that the ingredients don’t stick to the pan. Great way to eliminate oil from a recipe.) Add bell pepper and sauté for about 1 minute. Add tempeh and sauté for about 2 minutes, adding more water to make sure mixture doesn’t stick. Add salsa and seasoning, stirring occasionally for about 7 minutes, or until heated through. Turn down to low once is cooked through.
While taco filling is cooking, prepare the following:
2 tomatoes, diced
1 cup cilantro, chopped
Spiked tofu sour cream
2 cup fresh salsa
1 cup fresh guacamole
4 cup chopped lettuce
16 corn tortillas
Veggie cheese (we used pepper jack flavor)
TO SERVE:
For each person, use a microwaveable plate to heat 4 corn tortillas – will be 2 tortillas per taco (one tortilla breaks too easily). Heat on high for 30 seconds. Place 1/2 slice veggie cheese on two tortillas, then add 1/4 cup of taco filling mixture. Add any of the toppings. Repeat for second taco. Enjoy!
These bean lettuce wraps from Eat To Live are pretty easy to prepare and are very tasty!
Serves 4
Ingredients:
2 cups cooked or canned no-salt-added or low-sodium black beans, drained and rinsed
1/2 large, ripe avocado, peeled, pitted, and mashed [we used whole avocado]
1/2 medium green bell pepper, seeded and chopped
3 green onions, chopped [we used 1 onion]
1/3 cup chopped cilantro
1/3 cup mild no-salt-added or low-sodium salsa [we used a spicy homemade mango salsa]
2 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon ground cumin
8 large romaine lettuce leaves
Directions:
In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix.
Place approximately 1/4 cup of mixture in the center of each lettuce leaf and roll up like burrito.
Notes:
We added extra salsa on top before eating, but we LOVE salsa!
These enchiladas were really tasty! We made a few embellishments, of course. We’ll make this Eat To Live recipe again!
Serves 4
INGREDIENTS:
1 medium green bell pepper, seeded and chopped [we used 1 orange bell]
1/2 cup sliced onion [we diced the onion]
1 (8-ounce) can tomato sauce, divided, no-salt-added or low-sodium
2 cups cooked or canned no-salt-added or low-sodium pinto or black beans, drained and rinsed [we used 1 15 ounce can of black beans and 1/2 can of white beans]
1 cup frozen corn, thawed, or fresh corn off the cob [we used 1 can corn]
1 tablespoon chopped fresh cilantro [we used 1/4 cup in the cooked mixture; added fresh on top]
1 tablespoon chili power [we used 1 teaspoon chayene pepper]
1 teaspoon ground cumin
1 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
6-8 corn tortillas
DIRECTIONS:
Saute the bell pepper and onion in 2 tablespoons of tomato sauce until tender. Stir in the remaining tomatoe sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); simmer 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake 15 minutes in a 375-degree oven. [We put 3 tablespoons of tomato sauce on the bottom of the baking dish, put in the enchiladas, then added about 1 tablespoon of tomato sauce on top of each enchilada. We added lime juice, cilantro and avocado, would’ve added fresh salsa, but didn’t have tomatoes to make the fresh salsa.]
Next time:
On a birthday weekend get away to Cedar City, we stopped at Don Miguel’s for lunch.
Klint had the appetizer plate with mini quesadillas, beef taquitos, loaded nachos. The guacamole was really creamy and had the right amount of spice. Salsa was chunky and had the right amount of onion and cilantro.
Jen had the chile verde burrito. The verde sauce was chunky and spicy, but not hot. Pork chunks were tender and moist. Really, how you want chile verde to taste.
The only problem was that everything was WAY over salted. Salsa, guacamole, chips, entrees, appetizers, rice, beans, etc. Everything was too salty. Couldn’t drink enough water to compensate for the sodium overload.
All-in-all, Don Miguel Mexican was okay, not amazing. If we’re back in Cedar City and looking for Mexican food again, we’ll probably go to a different restaurant.
If you find yourself in San Rafael, Marin County, CA, you should check out Picante Mexican restaurant. Here are a few our favorites:
Fish tacos
Picante chicken salad
The chips, salsa and guacamole are divine
The taste is authentic, right amount of spice, and snap. The service is quick and friendly. Totally check out Picante if you’re in Marin County and hungry for Mexican.