#mangosalad

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These Spiced Cod Sliders with Mango Confetti Slaw are full of flavor and great for a summer barbecue or a quick dinner during the week. A mix of smoked paprika, garlic, and cumin is used to season the cod fillets, which are then grilled until they are just right. A colorful Mango Confetti Slaw is made with ripe mango, red cabbage, carrots, cilantro, and a tangy lime dressing. They are served on slider buns. The spicy, smoky, and sweet flavors go well together and will make your mouth water!

Ingredients: 1 lb cod fillets, cut into sliders. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. Slider buns, for serving. For the Mango Confetti Slaw:. 1 ripe mango, peeled and julienned. 1 cup shredded red cabbage. 1/2 cup shredded carrots. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Set the grill or grill pan over medium-high heat to get it hot. Put garlic powder, onion powder, cumin, salt, and pepper in a small bowl and mix them together. The spice mix should be spread on both sides of the cod sliders. Put some olive oil on top of the sliders. Grill the sliders for three to four minutes on each side, or until they are fully cooked and flaky. Make the Mango Confetti Slaw while the sliders are cooking. In a large bowl, mix the mango, red cabbage, carrots, cilantro, lime juice, honey, salt, and pepper. Toss until everything is well mixed. Put a cod slider on each bun and top with a big scoop of Mango Confetti Slaw to make the sliders. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

The sweet and savory tastes in this Fresh Corn and Mango Salad go so well together. The ripe mangoes and fresh corn kernels add a natural sweetness, and the red bell pepper and red onion give it a bit of crunch and color. Everything goes well with the tangy lime dressing, making for a nice, healthy salad.

Ingredients: 2 ears of fresh corn, kernels removed. 2 ripe mangoes, peeled, pitted, and diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup fresh lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, diced mangoes, red bell pepper, and finely chopped red onion in a large bowl. Whisk the olive oil and fresh lime juice together in a separate small bowl to make the dressing. Put the salad ingredients in a large bowl. Add the dressing. Toss everything together until it's well mixed. Add salt and pepper to the salad as needed. Add the chopped cilantro leaves slowly to make it taste and look more fresh. Put the Fresh Corn and Mango Salad in the fridge at least 30 minutes before you serve it. You can serve the salad as a cool side dish or eat it by itself as a healthy, light meal. If you want, you can add more cilantro leaves and lime wedges as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes