Mango Salsa
I promised you I’d share my favorite salsa recipe today and here it is: Mango? Isn’t that fruit? Isn’t Laura low carbing it? Why, yes, yes I am. Sanely.
I will understand if you deem that this isn’t a low carb dish, but I’m not quaffing the stuff up. It’s a condiment. Admittedly it may fall into the category of treat for some, but a serving of 2 T. is only 4.2 net carbs out of your daily budget; a bargain for this ambrosia of salsa.
I used a teaspoon of Agave as a sweetener. Agave has low glycemic index and load (30) which is less than an apple. You can always leave it out if you wish and drop one carb per serving.
Mangoes were on sale this week. I love putting Mango Salsa on easy shrimp tacos.
It’s so great to do this at home because at the fresh Mex restaurant they charge an extra fifty cents or more for a bitty scoop.
The Simple Shrimp Tacos (or Tostadas) Recipe is fast and easy! The taco stuffing is sooo simple it doesn’t require an official recipe. I use 4- 6 medium shrimps per taco.
I simply thaw, frozen pre-cooked shrimp and remove the tails. Then I heat a ceramic saute pan with a breathe of olive oil and chop up about 2 T of onion per person.
I saute the onions until golden and add the shrimp in with a squeeze of lemon and a pinch of salt and cayenne. Heat just until the shrimp are warmed through. I stuff the shells with a bit of chopped cabbage, then add the shrimp and salsa on that.
Yesterday I shared my Crispy Cheese Low Carb Taco Shells and you can find that recipe here. These tacos are so good I want to go make more Mango Salsa again right now.
Oh and just sayin’– The Mango Salsa is a fun thing to take to a party too. You should try making it this weekend.
Oh! and while you’re at it: Get the guacamole recipe here. Enjoy! – Laura
Mango Salsa Recipe on Shrimp Tacos
Ingredients
- 1 medium raw Mango
- ½ oz Lemon Juice Raw
- 1 oz Lime Juice
- 1 tsp. Agave
- ½ medium raw Bell Pepper Red
- 2 T. Cilantro
- 2 T. chopped Onions
- ¼ tsp. Crushed Red Pepper Flakes
- 1/8 tsp Sea Salt
Instructions
- In a small mixing bowl: Peel and chop up mango.
- Chop up and stir in onion, cilantro and red bell pepper.
- Add Agave, pepper flakes, lemon and lime juice.
- Gently stir together and chill before serving.
Notes
… AND just b’cuz you wanna know but are too polite to ask: Tracy and I (all together) have lost a total of 12 pounds. Now Ya know. 🙂
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