Fruity Tacos

by zydecopaws on July 1, 2009

Summer is officially here, with the thermometer going over the 90°F mark for the first time this year.  Knowing that a weekend of heavy eating is fast approaching and not wanting to heat up the house cooking, tonight’s meal was intended to be light fare from the grill.  And since there were ripe mangos and avocados sitting on the counter, what better than to make up some Mango-Avocado Salsa and top some chicken tacos with it.  And, as is getting to be the norm around here, things then got out of hand.

The tacos were made with chicken breasts dusted with taco seasoning (really, that’s what it is called) and cayenne pepper, then cooked indirectly on the Performer.  An onion, bell pepper, and Anaheim chili pepper were sliced, drizzled with olive oil, tossed into a basket and joined the chicken breasts on the grill.  Corn tortillas were wrapped in foil and put on a grill shelf to steam, and it was off to the kitchen to make up the salsa.

IMG_0991

The salsa was an adaptation of a recipe found on AllRecipes.com, and goes something like this…

Ingredients

1 mango – peeled and diced
1 avocado – peeled and diced
4 Roma tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 tbs. minced garlic
1 teaspoon salt
Juice from 2 fresh limes
1/2 chopped red or sweet white onion
3 tablespoons olive oil
  • 1 mango – peeled and diced
  • 1 avocado – peeled and diced
  • 4 Roma tomatoes, diced
  • 1 Jalapeño pepper, minced
  • 1 Anaheim pepper, seeded and minced
  • 1/4 cup finely chopped fresh cilantro
  • 3 tbs. minced garlic
  • 1 teaspoon salt
  • Juice from 2 limes
  • 1/2 chopped red or sweet white onion
  • 3 tablespoons olive oil

Instructions

Combine the mango, avocado, tomatoes, peppers, cilantro, and garlic in a medium bowl. Stir in the salt, lime juice,  onion, and olive oil.  Refrigerate for about 30 minutes before serving to allow the flavors to blend.  Great with white corn tortilla chips, grilled fish, and chicken.

IMG_0992

The salsa was killer!  We spooned it out with white corn tortilla strips and it was all I could do to get the kids to stop eating it before the rest of the dinner was ready.  Speaking of which, here’s a picture of pre-taco assembly.

IMG_0993

So what else goes with tacos? Spanish rice.  And since a batch of brown rice had been cooked in anticipation of a different meal I felt duty-bound to put it to use.  I cooked this in the house, but it would have been fairly easy to grab a skillet and prepare it over the grill had I been so inclined.  And since I could have cooked it on the Performer, I will be more than happy to share the recipe.

Ingredients

  • 1 Roma tomato, diced
  • 1 Jalapeño pepper, diced
  • 1 Anaheim pepper, diced
  • 2 tbs. minced garlic
  • 2 Green onions, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 Sweet white onion, diced
  • 1/2 Bell pepper, diced
  • 1 tsp. salt
  • 1 tbs. Chili Powder
  • 3  cups of cooked brown rice

Instructions

Sauté all the veggies (and fruits, for those that make the distinction) in a drizzle of olive oil.  Add the salt and chili powder.  Cook until the onion is translucent and cumin from the chili powder is fragrant.  Stir in the brown rice.  Cook over a high heat for a few minutes, allowing any liquid in the pan to evaporate/incorporate.  A bit of “fried” appearance to the rice only will add flavor.

This version of Spanish rice is really nice as it is lower in calories and higher in taste due to the fresh ingredients and brown rice than most of what you normally get in Mexican restaurants.  You can cook the rice well in advance; if so it only takes a few minutes to put this together and make a great side dish for fruity tacos.  The tacos were assembled with slices of chicken breast topped with grilled onions and peppers, a sprinkle of sharp cheddar cheese, and finally with a couple of spoonfuls of the Mango-Avocado salsa.  You can see for yourself that we ate well tonight…

IMG_0994

Previous post:

Next post: