It's been about 75 degrees in Berkeley recently, and I think I've lost the heat tolerance I built up when I was in LA...it feels really, REALLY hot! So tonight for dinner we made one of my favorite summer meals: fish tacos with avocado & mango salsa. Super easy, delicious, and doesn't even require you to turn on your oven! I figure you all can figure out the fish (or no fish for my lovely vegan readers) and tortilla part on your own, so here's the salsa, which is kind of the best part.
Here's what you need (makes enough for two people, you can easily double or triple it for more):
1 mango, ripe but still with a little firmness
Cut up the mango - this is how I like to do it to get the most fruit and avoid the tough pit.
Cut around the pit, creating four slices. Then score each slice horizontally and vertically, creating little mango cubes. Don't cut through the skin otherwise this won't work! Then, pull the edges away from each other and....
From here, you can easily just slide your knife along the skin, cutting the cubes off and dropping them in a medium bowl. Once you finish with the mango, just repeat with the avocado.
Then zest and juice the lime and half of the lemon...or use the whole lemon if it's on the smaller side. In my opinion, you can never have too much citrus!
Mix the mango, avocado, zest, and juice together. Add just about a tablespoon of olive oil for a little savoriness, and add a small amount of salt and pepper to taste. I'm really bad about measuring, but I probably used about 1/2 teaspoon salt and 1/4 teaspoon of pepper. Mix again, and that's it!
You could also add a jalapeno, a few cloves of garlic, or about half a red onion for a little extra zip, but it's pretty darn good as-is!