Wednesday, May 9, 2012

Mango and Avocado Salsa with Tempeh Fajitas

My sister and 3 year-old nephew often come over.  Ko plays and plays while one, two, or all of us women (sister, mom and I), are working in the kitchen. Well today we were craving mexican food. Tempeh fajitas was sounding pretty delicious. This recipe is the best! I wrote a post about it last November. On the kitchen counter laid a perfectly tender mango and avocado. Hmm.. Sounds like a great time to try this Mango and Avocado Salsa recipe I found in Everyday Food magazine
About 4 hours before dinner, I prepared the marinade for the tempeh and let it sit at room temperature to soak up the yummy pineapple, soy sauce, garlic... goodness. It was well worth it. I've never let it sit quite that long before and it made a huge difference. It was so richly flavored. Yum. 
Alright, time to put this dish together! 
First I roasted 2-3 bell peppers in the oven according to these directions. Slice the peppers into strips after they cool and place in a small bowl. 
I cooked 1 sliced onion in a sauce pan with a little oil until caramelized. Place in a small bowl. 
Now time to whip up this amazing salsa.
Here's the recipe.

Mango and Avocado Salsa

1 avocado, halved, pitted, peeled and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 C. finely chopped fresh cilantro leaves
1/2 - 1 habanero chile (stem & seeds removed), minced
2 T. fresh lime juice
1 T. extra virgin olive oil
1/2 t. coarse salt

In a bowl, combine all ingredients. 
Makes 3 cups. 

Warm/toast the shells according to package directions, or however you like them. 
To assemble, place a few strips of cooked tempeh, a forkful of onions, a forkful of sliced roasted peppers, and a heaping scoop of mango & avocado salsa. Yum.
Thank You Jesus!
 Oh, and if you are anything like my family, don't forget to sprinkle cilantro and lime on top;) 
We all loved loved loved this salsa. It was so delicious along with the pineapple-infused tempeh, caramelized onions, and peppers. I'm sure you could be creative and use this on many dishes. But this was definitely a hit! I highly recommend it.

I've been on a search for a recipe for a specific kind of mexican rice. I didn't bother to post the recipe I used because it was a failure. Anyone know of a good one?

 Over and out,

Chef Teebs