1 mango, peeled and diced, you could also use peaches or nectarines
1 red sweet pepper diced
¼ cup of red onion diced
2 tablespoons of cilantro chopped
1 jalapeno diced, optional
1 1/2 tablespoons of lime juice
1 tablespoon of olive oil
1 teaspoon brown sugar
1 teaspoon of DAK's TACO KNIGHT
Combine all ingredients in a bowl, stir well. You can prepare several hours in the advance and keep in refrigerator prior to serving. Use as topping for your tacos. This also makes a great side for grilled chicken, pork, shrimp, and fish. Double or triple the recipe as needed. You can just use as a salsa served with chips.
DAK's TACO KNIGHT FISH
Tilapia filets defrosted or other favorite fish - you could also use shrimp instead
DAK's TACO KNIGHT
Once the filets are defrosted, place on a plate. Spray the outside of the fish with cooking spray or olive oil in spray pump. Coat the outside of the fish generously with TACO KNIGHT. If it looks like the spice is not sticking to the fish, spray with another layer of olive oil or cooking spray. Let the fish sit for several minutes to absorb the spice before flipping over to the other side. Coat the other side with cooking spray or olive oil in spray pump. Coat that side generously with DAK's TACO KNIGHT. Let sit for about 5 minutes to absorb the spice, use more spray if it does not look like the spice is sticking. While the fish is sitting with the spices, heat up the nonstick skillet.
Heat a non-stick skillet to medium high heat. When the pan is hot, add the fish. Cook the fish for about 3-4 minutes or longer on each side depending on how thick the filets are. Serve immediately with fruit salsa, tortillas, and diced avocado, optional.
Copyright 2017 WBRC. All rights reserved.