This Paleo twist on classic Eggs Benedict features crispy tostones fried green plantains as the base, topped with perfectly poached eggs, refreshing mango salsa, and creamy avocado hollandaise. It's a vibrant and flavorful dish that's perfect for a special brunch or breakfast!

Ingredients: 2 green plantains, peeled and sliced into 1-inch rounds. 4 eggs. 1 ripe avocado. 1 lime, juiced. 1 tablespoon coconut oil. 1/2 cup diced mango. 2 tablespoons diced red onion. 2 tablespoons chopped fresh cilantro. 1 teaspoon minced jalapeno optional. Salt and pepper to taste.

Instructions: Heat the coconut oil in a skillet over medium-high heat. Plantain rounds should be fried for 34 minutes on each side, or until golden brown on both sides. Take out of the skillet and put on a plate covered with paper towels to absorb extra oil. Mash the avocado with the lime juice in a small bowl and add salt and pepper to taste. Put aside. Mango dice, red onion, cilantro, jalapeo if using, and a squeeze of lime juice should all be combined in another bowl. Add pepper and salt for seasoning. Put aside. Place eggs in a pot of simmering water and cook until desired doneness. Arrange the fried plantain rounds on a plate for assembly. Place a poached egg on top of each round. Transfer the mango salsa onto the eggs. Overtop, drizzle the avocado hollandaise sauce. If desired, garnish with extra cilantro and lime wedges. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

A bright and refreshing salsa made with diced mango, red onion, jalapeo, lime juice, and cilantro. It is served with cinnamon-sugar-coated gluten-free tortilla chips that are crispy and delicious.

Ingredients: 1 cup diced strawberries. 1 cup diced mango. 1/4 cup diced red onion. 1 jalapeno, seeded and finely diced. 2 tablespoons fresh lime juice. 2 tablespoons chopped fresh cilantro. Salt and pepper to taste. Gluten-free tortillas corn or alternative. 2 tablespoons melted coconut oil or butter. 2 tablespoons granulated sugar. 1 teaspoon ground cinnamon.

Instructions: Set the oven to 350F 175C and heat it up. Diced strawberries, mango, red onion, jalapeo, fresh lime juice, chopped fresh cilantro, salt, and pepper should all be put in a bowl. Combine well. You can cut gluten-free tortillas into triangles or any other shape you want. Melt the butter or coconut oil and mix it with the sugar and cinnamon in a different bowl. Use the cinnamon-sugar mix to cover both sides of the triangles of tortilla. Line a baking sheet with parchment paper and put the tortilla triangles that have been coated on it. Heat the oven and put the chips in it. Bake for 8 to 10 minutes, or until they are golden and crispy. Take it out of the oven and let it cool down. Use the cinnamon-sugar tortilla chips to go with the strawberry mango salsa. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Grilled Soy Ginger Chicken with Mango Salsa is a vibrant and flavorful dish perfect for any summer barbecue or weeknight dinner. The chicken is marinated in a delicious blend of soy sauce, ginger, and honey, then grilled to perfection and topped with a refreshing mango salsa.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/2 teaspoon red pepper flakes. 2 ripe mangoes, diced. 1/4 cup red onion, finely chopped. 1 jalapeo, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, whisk together soy sauce, olive oil, honey, garlic, ginger, and red pepper flakes. Place chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. While chicken is grilling, prepare the mango salsa by combining diced mangoes, red onion, jalapeo, cilantro, lime juice, salt, and pepper in a bowl. Mix well. Serve grilled chicken topped with mango salsa. Enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

These Grilled Chili Lime Chicken Kabobs with Mango Salsa are a delightful blend of flavors and textures. The tender and flavorful chicken is marinated in a zesty chili lime mixture, then grilled to perfection. Served with a sweet and tangy mango salsa, these kabobs make for a mouthwatering summer dish.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Zest and juice of 2 limes. Salt and pepper to taste. 2 ripe mangoes, peeled, pitted, and diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 tablespoon honey. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine olive oil, minced garlic, chili powder, cumin, paprika, lime zest, and lime juice. Season with salt and pepper. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours. While the chicken is marinating, prepare the mango salsa. In a separate bowl, combine diced mangoes, chopped red onion, cilantro, minced jalapeo, and honey. Mix well and refrigerate until serving. Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers. Grill the chicken kabobs for about 8-10 minutes, turning occasionally, until they are cooked through and have nice grill marks. Ensure the internal temperature of the chicken reaches 165F 74C. Serve the grilled chili lime chicken kabobs with mango salsa on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

The fresh flavors and bright colors of these Cod Fish Tacos with Mango Salsa go really well together. A mix of spices makes the cod very tender, and the sweet and sour mango salsa goes perfectly with it. It is a tasty dish that is simple to make and filling to eat.

Ingredients: 1 lb cod fillets. 8 small corn tortillas. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 1 avocado, sliced. Salt and pepper to taste. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil, chili powder, cumin, paprika, salt, and pepper in a small bowl. Cover the cod fillets with the spice mix. Put the cod fillets on a baking sheet that has parchment paper on it. Put the fish in the oven for 12 to 15 minutes, or until it's fully cooked and flaky. Put the mango salsa together in a bowl with lime juice, diced mango, diced red onion, diced jalapeo pepper, and chopped cilantro while the fish is baking. Add salt to your liking. You can warm the corn tortillas up in the oven or on a pan. Break the cod into small pieces after it's done cooking. Put some flaked cod on each warm tortilla to make the tacos. If you want, you can add more cilantro, mango salsa, and sliced avocado on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

There is a great mix of flavors in these Mango Salsa Shrimp Cups, which have juicy shrimp and cool mango salsa inside crispy wonton cups. It's great for parties or as a tasty appetizer.

Ingredients: 24 large shrimp, peeled and deveined. 1 cup diced mango. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 2 tablespoons chopped cilantro. 1 jalapeo, seeded and minced. 2 tablespoons lime juice. Salt and pepper to taste. 24 wonton wrappers. 2 tablespoons olive oil.

Instructions: Warm the oven up to 175F 350C. To make the mango salsa, put the mango, red bell pepper, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl. Set a pan on medium heat and add the olive oil. Shrimp should be cooked for one to two minutes on each side until they are pink and done. Take it off the heat and cut it up into little pieces. To make cups, press wonton wrappers into mini muffin tins. Warm the oven up and bake for 5 to 7 minutes, until the bread is golden brown and crisp. Put some mango salsa in each wonton cup, and then sprinkle chopped shrimp on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Spice up your burger game with these flavorful blackened chicken burgers topped with a vibrant warm mango salsa. Perfect for a summer cookout or any time you're craving a delicious twist on a classic sandwich.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 2 tablespoons blackened seasoning. 4 hamburger buns. 1 ripe mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Brush chicken breasts with olive oil and sprinkle with blackened seasoning, coating both sides. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. While chicken is grilling, combine diced mango, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl to make the salsa. Toast hamburger buns on the grill for a minute or until lightly golden. Assemble burgers by placing grilled chicken breasts on toasted buns and topping with warm mango salsa. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes