Mango Salsa For Fish
This Mango Salsa for fish is bursting with plenty of flavors. Fresh and juicy, sweet, and spicy - it is the perfect addition to fish tacos or simply served with most of the seafood, tortilla chips, vegetables, as well as grilled meats.
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INGREDIENTS
- 1 mango, diced (about 2 cups)
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 1 small Habanero pepper, seeds removed and diced finely
- 2 teaspoon lime juice
- ¼ cup parsley or cilantro, chopped
- 1 pinch red pepper flakes for garnish
- salt to taste
- black pepper to taste
INSTRUCTIONS
- Add all ingredients to a bowl. Taste for seasoning and add salt and pepper to taste.
- Let sit in the fridge for 10 minutes for flavors to blend.
- Serve with tuna tacos, tortilla chips, grilled meats.
NOTES
- Mango Habanero salsa for fish - will work amazingly with grilled/cooked shrimp and salmon or ahi tuna tacos.
- Store: Mango Habanero Salsa is best consumed the same day but I have also enjoyed it just fine on the next day (but not for longer). As with all the foods, place the salsa in an airtight container in the refrigerator for up to 1-2 days. The longer it sits, the more mellow the acidity will become, also if used ripe mango it may become mushy the next day.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 69kcal
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