Sometimes, when I have no ideas for dinner, I will go to the grocery store or farmer’s market and wander around looking for inspiration. Mango Chicken Salsa is one of those inspired dinners. I used a pre-made mango marinade that is pretty good. Good enough that I marinated some pork chops in it last night. The Mango Salsa below is similar but slightly different from the Mango Salsa recipe found in Shrimp Soft Tacos with Mango Salsa.
As you see in the picture above right, the salsa ingredients are very few. What is there makes a large batch, but there are plenty of ways to use what is leftover. I sautéed some of it and broke a couple of eggs into the skillet and had an omelet.
I had about 3 pounds of chicken breast (any chicken parts will be fine, you will just need to adjust the time on the grill). Put the chicken into a resealable plastic bag and add about half (8 ounces) of the marinade. Seal, shake and refrigerate for at least half an hour. Take it out when you start-up your grill to relax before putting on the heat. Grill over a hot fire (see Method Cooking for charcoal temps), at least 5 minutes each side. Since the marinade is sweet, it will carmelize as it grills. If it starts to smell charred, however, you’ve had it over the coals too long.
For the Mango Salsa: 4 medium sweet peppers, 1 red, 1 green, 1 yellow, 1 orange, all diced; 1 large mango, diced; 1/2 red onion, diced; 1 large garlic clove, minced or pressed; the juice of 2 limes. In a large bowl, put diced peppers, mango and onion. Add the garlic and mix thoroughly. Juice the limes directly over the salsa and mix again. My bowl has a lid, so I also gave it a few really good shakes. If you prepare the salsa the morning before serving or even the day before, the peppers, onion and mango will soften up a bit and the flavors will meld a bit more than if you wait to prepare just before serving with the chicken. I love super fresh, so I made the salsa while the chicken was marinating.
Fried or grilled potatoes and steamed broccoli and/or carrots will round out this meal. Sometime soon I need to post my method for potatoes on the grill. I just looked through my blog and see that I have yet to do that!
Until next time, Grill, Baby, Grill!
This combines two of my favorite culinary delights: shrimp and tacos! I love, love, love, to eat shrimp. I usually eat too much. And I love tacos. What other type of food is there where you can take just about any kind of meat, top it with cheese, sour cream, guacamole, onions, peppers or whatever else your heart desires, put it all in a tortilla or fried tortilla shell and eat it with your hands? Everyone starts with the same basic ingredients and tops it with whatever they like. A taco can be a complete meal all on its own. In this recipe, the Mango Salsa goes so well with the shrimp. It is full of fruits that are sweet and flavorful with a zing from the onion. The crunch of the fresh salsa combines with the softness of the tortilla and shrimp to give your mouth a little extra excitement. Delicioso!
1/2 each, large green pepper, large red pepper, diced (you can add another color if you like)
1 large tomato, diced 1/4 red onion, diced
1 mango, diced
1/2 medium cucumber, diced
2 tbsp minced cilantro
1/2 cup Lime juice
Mix all together. Let sit for a couple of hours or more before serving to allow flavors to meld. Really good with lime tortilla chips, too.
Marinate 1-2 pounds of peeled, deveined shrimp in lime juice (one cup will be more than enough) and a minced or pressed large garlic clove. Prepare a fire for direct cooking. While you are waiting on the coals, put the shrimp on skewers. The skewers will make it easier to grill the shrimp over the grate and not leave you with a grill pan to clean. Grill the shrimp over direct medium heat.
Shrimp cooks quickly, so keep an eye on it. Total cooking time for my shrimp was about 5 minutes. Move the shrimp to the side and warm up your tortillas over the fire, less than a minute each side. Or, you may wrap the tortillas in foil and warm directly over the fire while the shrimp is cooking. Slide shrimp off of skewers for easier serving.
After removing the shrimp for serving, you can leave the tortillas on the grill to keep warm, opposite the fire and with the lid on the grill. If they dry out, spritz them with a small amount of water. Serve with the usual taco toppings along with the Mango Salsa: lettuce, sour cream, cheese (cheddar or asiago is best. Basically, something a little sharp), guacamole, etc.
Until next time, Grill, Baby, Grill!