Turkey Burgers with Mango Salsa

Nutritional Facts 1 burger equals 359 calories, 14 g fat (4 g saturated fat), 98 mg cholesterol, 825 mg sodium, 31 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Turkey Burgers with Mango Salsa in Healthy Cooking June/July 2012, p38

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Baked Salmon with Avocado Mango Salsa

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Dessert Nachos with Strawberry, Mango and Avocado Salsa

This is the thing I like about nachos. If you agree, you’re invited to the party. If you don’t, I’ll be the first to pass along an elementary-style lunch tray to ensure all of your primary food groups stay at arm’s length of one another.

Nachos. They’re layers upon layers of my favorite tastes. A little bit of salt, a lot of spice, maybe a little bit of protein—if I’m feeling the urge to act like a well-rounded adult—all blanketed in cheese, aka the glue that melds this flavor bomb together.

Last week I asked my friends on Facebook for help on what recipe they wanted to see this week: spring pasta or salsa? By the looks of today’s post I think you can see which dish came out as the clear winner.

The confirmation that this recipe was the clear winner came from my Smudge who declared it would had judiciously been added to her birthday party menu. This is serious stuff folks. Maybe it received this exclusive validation because she had become invested in the recipe as my scribe, studiously practicing her cursive skills as I dictated the ingredients and portions. By the way, I DO know there is no “t” in avocado. Most of the time. Can you even tell the difference between my handwriting and a 3rd graders? Aye—yi—yi. Scary.

Cinco de Mayo is on the calendar for this weekend’s celebrations replete with menus full of chunky guacamole, tacos (you gotta try this fried avocado version), enchiladas and a serious round of salsa. I thought about adding to the Mexican madness by recreating a standard savory affair, but headed off on a bender, pointed South and conquered the sweeter side of the border, thanks to mangos in my refrigerator in dire need of a destination resulting in this Mango, Strawberry and Avocado Salsa.

But I couldn’t just leave you, or the salsa, hanging about with no buddies to blend with. This salsa needs a date. A pairing to do the latin tango with. To keep it in tune as “la cucaracha” breaks out in song after that celebratory tequila shot. Or four. I’ll take Lime and salt with mine, and the salsa will too, please.

Cut to this: Fresh tostada chips sweetened with cinnamon sugar and baked to a golden crisp. A smattering of creamy, melted Monterey Jack cheese. With citrus spiked fruit kicked up with jalapeño heat. Cinco de Mayo celebratin’. It doesn’t take much more than that. Well, besides a trusty sombrero and some fine dipping skills.

Wing it! Try one of these recipe adaptations or add one of your own. Tell us your idea in the comments below. 

1. This is one of those recipes that can be so easily adapted and given a heartier protein punch by simply adding a handful of grocery store rotisserie chicken chicken, turning it into a quick weeknight main mealio.

2. Mango and spice go oh so nice atop a freshly grilled piece of halibut, salmon or any Hawaiian fish. Blacken the fish with creole seasonings to really emphasize the contrasting sweetness of the bright fruit flavors.

3. I can see this as a bruschetta topping, perfect as an appetizer. Cut a few slices of baguette, drizzle with olive oil and toast in the toaster oven for a few minutes. Spread with a creamy brie cheese if you’re looking for savory, a bit of mascarpone if you’re sticking with sweet, and top with the salsa and serve with a tequila spiked lemonade.

Dessert Nachos with Strawberry, Mango and Avocado Salsa

Ingredients

For the Cinnamon Sugar Tortilla Chips 10-12 4-inch white corn tortillas For the Mango, Strawberry and Avocado Salsa 1 1/2 cups mango, cut into a large dice 1/2 cup strawberries, cut into a large dice 1/2 cup avocados, cut into a large dice 1 red jalapeño, seeded, deveined and minced 2 tablespoons cilantro, slivered 2 limes, juiced (about 1/4 cup) 8 ounces shredded Monterey Jack cheese Mango, Strawberry and Avocado SalsaInstructions

For the Cinnamon Sugar Tortilla Chips Mix the sugar and cinnamon in a small bowl and set aside. Stack 3-4 white corn tortillas and cut in half with a sharp knife, then cut the halves into thirds so you end up with 6 triangle shaped chips per tortilla and place on a baking sheet lined with foil. Melt the butter in a microwave safe bowl in the microwave set on high for 20 seconds. Brush the tortilla chips with the butter and sprinkle each with a generous amount of the cinnamon sugar. Toast a toaster oven until golden and let cool, repeating until all of the chips have been toasted. Set aside. For the Mango, Strawberry and Avocado Salsa Mix all of the ingredients up to the cilantro in a medium size bowl. Heat the lime juice and honey in the microwave in a microwave save bowl for 15 seconds and then whisk to combine. After it has cooled, add 2 tablespoons to salsa and gently fold to combine. Add more honey lime juice to taste. Place a layer of Cinnamon Sugar Tortilla Chips on a heat proof plate then top with a handful of shredded cheese, then a few spoonfuls of salsa, top with more tortilla chips and repeat 2 or more times ending with cheese. Place in a toaster or regular oven and broil for 3-5 minutes until cheese melts. Top with more salsa and serve hot.http://www.foodiecrush.com/2013/04/dessert-nachos-with-strawberry-mango-and-avocado-salsa/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: cheese, fruit, mango, mexican, nachos, salsa, strawberry, sweets

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Main Dish Seafood: Grilled Tilapia with Mango Salsa

Oct 09, 2008 This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again.

—JSB 

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Tacos, Burritos and Enchiladas: Salsa Chicken Burrito Filling

Jan 31, 2008 Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila!

—ET 

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Seared Ahi Tuna with Asian Avocado Salsa

Are you a dinner recipe planner or do you fly by the seat of your desires once your cute striped TOD’s hit the front door of your favorite grocery store?

I wish I was a better grocery shopping planner. But then if I was, I wouldn’t have found these amazing tuna steaks at the good old Costco. And because I would have had a list I was compelled to follow, I probably wouldn’t have deviated from said written word. And then, I wouldn’t have shared these lovely meaty fishes with you. Meaty fishes? Oxymoron. But still.

When we lived in Venice, we didn’t have to buy fish from the good old Costco. We had Santa Monica Seafood which for anyone who has a crush on fish is like a the sparks that fly between Jennifer Lawrence and Bradley Cooper in Silver Lining Playbook. Why oh why did he not win Best Actor. His baby blues deserve their own award, stat.

SM Seafood had a plethora of fish, every single day. Stuff you’ve never heard of. But the tuna was crazy good. But given we were on the pacific coast, we didn’t always have to get our tuna from the store.

Nope, we had Jimmy for that.

Jimmy was our friend who lived at the end of the street. (Here he is last year when he visited us in Utah and popped the question to his soon to be bride.) Jimmy had friends who had boats. And they’d go out on those boats and head down to San Diego and fish. And fish. And fish.

And then he’d come home and we’d get the call. The call to bring the wasabi and soy sauce and pickled ginger.

And we would stuff our faces for hours on fresh tuna, caught that morning. For an entire evening we’d eat chunks of fresh tuna with as much fervor as a NASCAR fan gnawing on a turkey leg at the track. I know first hand, because I’ve done that too.

Come on all! Wave your leg in the air like you just don’t care. And no! I do not know this man nor is he my husband who does not sport a mullet. But I do like the title of this dude’s video.

Oh, but that tuna. There was only so much fresh fish we could eat, and we tried, washing it down with cold Kirins and unfiltered sake akin to a Nathan’s Hot Dog Eating Contest. I know, it was sad. So, so sad. That’s when we’d move to the cooked stuff, grilled and served with a sauce that was very reminiscent of this lovely recipe from Elise.

My husband was in charge of dinner choices for the night and whenever he’s looking for a recipe, his search always begins and ends with the internet. Yep, he’s a fan of a lot of food bloggers too. It runs in the family.

Tuna is a special fish, sort of the homecoming queen of the aquatic animals. It’s certainly a favorite around our house, and we’ve discovered a few cooking tips to keep in mind.

1. Choose a high-quality tuna, sushi-grade if you can find it. Many Whole Foods Markets stock it in their fish cases or you can order online and have it freshly delivered to your door. If you can’t find sushi grade, go for the freshest smell and reddest flesh you can find.

2. Sushi grade tuna is not meant to be marinated. Like a great steak, a simple sprinkle of salt and pepper is really all you need to enhance its own fresh flavor. If you aren’t a fan of that fishy taste, tuna is a great start for you with a meatier texture and sweeter, mild flavor. You owe it to yourself to give it a try if you’re a little shy with the fishes.

3. Another steak analogy: Like a fine steak, tuna is meant to be served rare. Pat the sides dry, and cook in a lightly oiled hot skillet for just one or two minutes per side to create a fine sear and just gently warm the inside of this delectable treat. Overcook it and it will dry out in a heartbeat.

4. To ensure even cooking, set the tuna out to come to room temperature for at least 20 minutes before cooking.

5. While tuna does have a small amount of mercury, the healthier benefits outweight the potential harm. Small children and pregnant women should avoid undercooked fish, which just leaves more for the rest of us. Thank you friends!

Seared Ahi Tuna with Asian Avocado Salsa

Ingredients

2 tablespoons minced fresh ginger 1/2 cup chopped fresh cilantro leaves 1 ½ red jalapeño chiles, minced, plus ½ red jalapeño thinly sliced 3 tablespoons fresh squeezed orange juice kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 8-ounce sushi grade ahi tuna steaks 1 ripe avocado, pitted and diced into 1 inch chunks Instructions

Combine the ginger, garlic, lime juice, lime zest, orange juice, cilantro, jalapeno, soy sauce, honey, salt, sesame oil and olive oil in a large bowl. Set aside or refrigerate until ready to serve. Heat a large cast iron skillet on high add the canola oil. Sprinkle the tuna steaks with salt and sear in skillet for 1-2 minutes, depending on thickness, on each side. Place ? cup or so of sauce on a plate and place the tuna on top of the sauce with the green beans on the side. Add more sauce to the top of the tuna and garnish with avocado, jalapeno slices, cilantro and pea shoots. Dress the green beans with 1 teaspoon or so of the sauce and garnish with more cilantro and sesame seeds. http://www.foodiecrush.com/2013/03/seared-ahi-tuna-with-asian-avocado-salsa/

Thanks to those of you who made your opinions known and shared your thoughts on some of the upcoming tweaks to the blog. I really appreciate your input. After all, I’m here because of, and for you.

Related Recipes
Baked Salmon with Spicy Preserves
Smoked Salmon Quick Quiche
Lobster Etouffe

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Pin It Tagged as: ahi, avocado, craving, dinner, entree, fish, meat and seafood, recipes, spicy, tuna

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Steaks and Chops: Mango Salsa Salmon

Jul 30, 2008 I love salmon and mango together, but this was just okay. My tomato didn't have much flavor, so that may have something to do with it. I prefer my own recipe of salmon with mango puree: salmon fillet breaded in a mix of ground toasted almonds and sesame seeds, then pan fried in olive/sesame oils; topped with a puree of mango, sauteed garlic and red pepper, rice wine vinegar, and a bit of sugar. It's great, if you wish to try it. This one's just a little boring.

—MARFYC 

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Avocado Salsa

When I found this recipe, I was planning a party and thought it might be fun, different salsa to set out with chips. It was an absolute success. People love the garlic, corn and avocado combination. —Susan Vandermeer, Ogden, Utah

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Steaks and Chops: Grilled Macadamia-Crusted Tuna with Papaya Salsa

Grilled Macadamia-Crusted Tuna with Papaya Salsa

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 522
Calories from Fat: 292

% Daily Value * Total Fat 32.4g 50 % Saturated Fat 5.8g 29 % Cholesterol 238mg 79 % Sodium 221mg 9 % ** Potassium 1096mg 31 % Total Carbohydrates 13.7g 4 % Dietary Fiber 3.7g 15 % Protein 44.6g 89 % Sugars 7.2g ** Vitamin A 43 % ** Vitamin C 145 % ** Calcium 14 % ** Iron 37 % ** Thiamin 32 % ** Niacin 264 % ** Vitamin B6 96 % ** Magnesium 35 % ** Folate 43 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Meatloaf: Easy Salsa Meatloaf

Jan 11, 2008 My Family called this the "Best Meatloaf Ever!!!". It's really good especially with the Spruced Up Mashed Potatoes(provided by another contributor). If you can find a restaurant near you that makes frsh salsa every day, or you like to make your own salsa, that will make the meatloaf even better! Highest recommendation.

—HammockRider 

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