Mango Salsa

I read somewhere that one of top 10 things that Americans miss the most when overseas is Mexican food.  I completely get this...in fact it frightens me a bit.  I think we are a bit spoiled and used to eating a variety foods here in the US....chinese, mexican, thai, italian and vietnamese in the same week is pretty normale. While you can definitely find more variety in larger cities while traveling, it's a bit more difficult in smaller towns.  My mom made Thai food all the time growing up so it's definitely one of my favorites, but after just two weeks in Thailand eating only Thai food, I was craving anything in the world that was not Thai food.  There was definitely never a mexican restaurant to be seen.

Rumor has it that Mexican restaurants are a bit few and far between in Italy as well.  While I know I will happily eat all of that fresh seafood that's abundant near Italy's shores, I also know I will miss my Mexican, and well, let's be honest here, TexMex.   I've been gorging myself on brekkie burritos, enchiladas, chile rellenos and my favorite...fish tacos. 

How traditional are fish tacos?  I have no idea but in my mind they fall somewhere in the Mex or TexMex category also known as bites of heaven on earth.  They have to be one of the most perfect foods because they encompass just about every ying and yang out there: sweet salsa with savory fish, crunch cabbage with soft, chewy tortilla shell and of course spicy hot flavors with creamy cooling yogurt.  

Fish tacos are also about one of the easiest things to throw together too.   I think it's all about the mango salsa. 

Mango, tomatoes, cilantro, onion, lime juice and a bit of salt.  I used frozen mangoes that I thawed out because my freezer is bursting with food to be finished off.  Fresh mangos are obviously better but the frozen kind are still pretty good if you are in a hurry or not in the mood to peel and dice fresh ones. 

I've used mahi mahi, salmon and halibut and all were fantastic.  Just sprinkle with your favorite blackening spice and grill or bake. 

I add a bit of fresh chipotle or chipotle powder to my greek yogurt but if you think the spice in the salsa is enough, you can top with just plain 'ole greek yogurt. 

I'd packed away most of my baking pans and tools and thrown out my masa, so needed to pick up tortillas.  I found these at Sprouts--flour and corn all in one?!  They were awesome--soft and tender and slightly chewy like a flour tortilla with all the flavor of a corn tortilla.  Who knew such magic even existed? 

Store bought tortillas, blackened fish, chopped cabbage, yogurt and salsa...it doesn't get any easier or better than this. 

Rumor has it that people who go to Italy also miss puppy kisses and snuggles.  A lot. 

Mango Salsa

Ingredients

2 c chopped pitted peeled mango

2 c chopped tomatoes
1/4 cup chopped onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

1 jalapeño, seeds removed and finely diced
salt to taste

Mix all ingredients in small bowl.  Serve at room temp or chilled.