For the last 3 days we’ve been craving spicy food with the chilies cooked in, on the side, or both. Must be some sort of anemia, low blood pressure, Mexicanitis or something.
This salsa was the best medicine 🙂
For the burritos, I sliced the cod cheeks into bite sized pieces, marinated them with a little lime juice and olive oil, then seared them in a hot pan. Magic!
Tomato, Avocado and Mango Salsa
2 tomatoes, seeded and diced
1/2 large mango, peeled and diced
1 avocado, peeled, seeded and diced
2 spring onions, white and green, chopped
1/4 cup cilantro, chopped
1 mild green chilli pepper, chopped
Juice from one lime
Salt to taste
Mix everything together and refrigerate until ready to use.
yummy!!!
Thank you acasa.
That looks kickass and fish cheeks are just the best things in the world!!
Nice work my friend.
Thank you food. I love your compliments 😀
I damn well love your blog. Especially the photos. You make me want to take better photos! Well done.
Blush 🙂
Ooooooooo nice. I’ve never tried cod cheeks! I imagine they’re like scallops in texture? Maybe cinqo de mayo has crept into your veins subconsciously… !
Thank you. Yes, the texture is somewhat like scallops. Maybe it was cinco de mayo 🙂
Looks delicious.
Thank you firefly.
Very neat idea….haven’t thought of cod cheeks. Always reminds me of a Chinese dish that I saw on a menu…”Fish lips & Ducks’ feet”:)
Lips and feet. Haven’t tried that yet 🙂
Beautiful and fresh, Rosemary!
Thank you Frugal.
Reblogged this on dollcoronel.
Mexicanitis – love it!
Or something 😉
I’ve never had mangoes with avocados but I’m sure they are a nice combination.
It’s very nice with just a little natural sweetness.