Chunky Avocado-Mango Salsa with Lightly Fried Tortillas + {Recipes for the Week of June 18}

by Julie

These tacos really need no introduction. Honestly. Pour yourself a cocktail or lemon-water and just enjoy. Summer officially begins this week: can you believe we are already half-way through 2012?

We’ll be driving back into town today, hopefully with beautiful pictures of the Grand Canyon to post in the week to come. Have a great week!

Chunky Avocado-Mango Salsa


1 large mango, peeled and chopped

1 large avocado, seeded and chopped

1/2 cup cilantro, finely chopped

1/2 large red bell pepper, diced 

1-2 gloves garlic, minced

1 tablespoon rice vinegar (or vinegar of choice)

1 tablespoon Mirin rice cooking wine

1 teaspoon lime juice, or to taste

salt and pepper to taste

2-3 tablespoons olive oil + more as needed

8 corn tortillas


To make

Combine mango, avocado, garlic and cilantro in a medium-sized bowl and mash lightly with a fork. Add bell pepper, vinegar, cooking wine, lime juice, and salt and pepper and stir to mix. Serve with lightly fried corn tortillas: heat 2 – 3 teaspoons of olive oil in a small cast-iron skillet over medium-low heat. Add one tortilla at a time to the oil (you might need to occasionally replenish the oil levels in the skillet), turning over after roughly 30 seconds. Heat on both sides, remove from heat, and add additional tortillas.

Recipes for the Week of June 18

Monday, June 18: Baked Basil-Chard Falafel (from Adrienneats)


2 cups chickpeas, soaked overnight (not cooked)
1/2 red onion, chopped
4 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon coriander
1/4 teaspoon garam masala
1/2 teaspoon ginger, ground
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 swiss chard leaf
1 small bunch of basil, about a cup loosely packed
1/4 cup parsley
2 tablespoons pistachios
1 tablespoon lime juice

Tuesday, June 19: Quinoa, Butternut Squash and Kale Salad (from Tartelette)


1 1/2 cups quinoa
3 cups water
2 teaspoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups peeled, cored and diced butternut squash
1 1/2 cups roughly chopped kale (previously washed and cleaned)
2 teaspoons fresh thyme, chopped
vinaigrette (recipe found here)

Wednesday, June 20: Moroccan Carrot Ribbons and Black Lentils (from Whole Living)


1 cup black (beluga) lentils
2-3 large carrots
1 small red onion
6 prunes
½ cup each chopped mint and cilantro

1 tablespoon cumin seeds
½ tablespoon green anise seeds
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon smoked paprika
¼ teaspoon ground coriander
pinch of cayenne or crushed chilies
1 tablespoon freshly-squeezed lemon juice
1 teaspoon raw honey or agave
3 tablespoons cold pressed olive oil
pinch of sea salt

Carrot Marinade
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
pinch of salt

Thursday, June 21: Roasted Cauliflower, Chickpeas & Chard with Tahini Dressing (from Whole Living)


1 head cauliflower, chopped into bite-size pieces
2 cups cooked chickpeas
1 bunch white or rainbow chard, cleaned and dried
1 clove garlic, finely chopped
3 teaspoons olive oil. divided
Pinch black pepper

tahini dressing
1/2 cup tahini
juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ginger
1/2 teaspoon turmeric
big pinch black pepper
1/4 teaspoon allspice
pinch cayenne