Mango Radish Salsa Recipes

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

MANGO SALSA

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

MANGO AND RADISH SALAD WITH LIME DRESSING

Steps:

• Arrange mango, cucumber, and radishes on a platter.
• Whisk together lime zest and juice, oil, and honey. Season with salt.
• Drizzle dressing over salad, and season with salt.

FRESH MANGO & RADISH SALSA

Steps:

• Combine ingredients.

RADISH AND MANGO SALSA

Steps:

• Combine all of the ingredients except the cilantro, salt and pepper in a glass or plastic bowl. Stir gently to combine. Just before serving, add cilantro and season to taste with salt and pepper.

MANGO-RADISH SALSA

Steps:

• Toss mangoes, cilantro, lime juice, and salt in a bowl.
• Stir in radishes just before serving.

GRILLED SHRIMP WITH MANGO RADISH SALSA RECIPE - (4.3/5)

Steps:

• For shrimp: Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 375°F. Soak 8 bamboo skewers in water for 30 minutes. Meanwhile, in a medium bowl, toss the shrimp with the lime juice, olive oil, and salt. Set aside at room temperature for about 20 minutes while the grill is heating. Thread 4 shrimp onto each bamboo skewer, piercing through both ends of each shrimp. Clean the grill grids with a wire grill brush. Oil the hot grids with a wad of paper towels soaked in canola oil. Place the skewers on the grill and cook the shrimp for 2 minutes on each side, or just until evenly pink. Push the shrimp off the skewers onto a plate. Serve at once with the mango salsa and warm tortillas. Makes 8 appetizer servings or 4 main-course servings For Salsa: In a medium bowl, gently combine all the ingredients together. This salsa is best served the day it is made.