#salsalover

There are a lot of tastes and textures in these Shrimp Tacos with Corn Salsa. Fresh corn salsa goes well with grilled shrimp that is soft and juicy. The whole thing is wrapped in warm corn tortillas. This dish is great for a quick and tasty seafood dinner!

Ingredients: 1 lb shrimp, peeled and deveined. 8 small corn tortillas. 2 cups corn kernels. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine corn kernels, diced red bell pepper, chopped red onion, minced jalapeo pepper, chopped cilantro, lime juice, olive oil, chili powder, cumin, salt, and pepper. Mix well to make the corn salsa. Heat a grill or grill pan over medium-high heat. Season the shrimp with salt, pepper, and a dash of chili powder. Grill the shrimp for 2-3 minutes on each side until they are pink and cooked through. Warm the corn tortillas on the grill for about 30 seconds on each side. To assemble the tacos, place a few shrimp on each tortilla and top with a generous spoonful of corn salsa. Serve immediately, garnished with extra cilantro and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mango salsa goes well with the tasty stuffed pork burritos. It's great for a quick and tasty meal!

Ingredients: 1 lb pork tenderloin, sliced into thin strips. 1 cup cooked rice. 1 can black beans, drained and rinsed. 1 cup shredded cheddar cheese. 4 large flour tortillas. 1 cup diced mango. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Vegetable oil for cooking.

Instructions: Use cumin, chili powder, salt, and pepper to season the pork strips. Cook pork strips in vegetable oil in a skillet until they are fully cooked. Put cooked rice, black beans, and shredded cheddar cheese in a bowl. Put some of the rice mixture on each warm tortilla. Add cooked pork strips on top. Put diced mango, red onion, cilantro, and lime juice in a different bowl. Mix them together to make salsa. Place some mango salsa on top of the pork mixture on each tortilla. To make burritos, fold the tortillas' sides in and roll them up. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and flavorful vegan breakfast bowl inspired by Jackie Sobon's recipe. It features a tofu scramble with bell peppers, onions, and spices, served over quinoa with black beans, salsa, avocado, and cilantro.

Ingredients: 1 block extra-firm tofu, pressed and crumbled. 1 tablespoon olive oil. 1/2 onion, diced. 1 bell pepper, diced. 1 jalapeno, seeded and minced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/4 teaspoon turmeric. Salt and pepper, to taste. 2 cups cooked quinoa. 1 can black beans, drained and rinsed. 1/2 cup salsa. 1 avocado, sliced. Fresh cilantro, for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, jalapeno, and garlic. Saute for 5 minutes, or until softened. Add crumbled tofu, cumin, smoked paprika, turmeric, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally. In a bowl, layer quinoa, black beans, tofu scramble, salsa, and avocado slices. Garnish with fresh cilantro and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and smokey salsa for Cinco de Mayo celebrations.

Ingredients: 6 plum tomatoes, roasted and diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, minced. 2 cloves garlic, minced. Juice of 1 lime. Salt and cumin to taste.

Instructions: When the tomatoes are soft, put them in the oven and cut them up. In a bowl, mix together chopped red onion, cilantro, minced jalapeo, minced garlic, lime juice, salt, and cumin. Put in the fridge for 30 minutes before serving.

Prep Time: 30 minutes

Cook Time: 15 minutes

These Spicy Fish Tacos with Corn Salsa are bursting with flavor. Grilled white fish fillets are seasoned with a spicy rub, then topped with a zesty corn salsa and creamy spicy sauce. Perfect for a quick and delicious dinner!

Ingredients: 1 lb white fish fillets. 1 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 8 small corn tortillas. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/2 red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and minced. Juice of 2 limes. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 tsp hot sauce. Lettuce and additional lime wedges for serving.

Instructions: In a small bowl, mix together olive oil, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Brush the spice mixture over both sides of the fish fillets. Heat a grill or grill pan over medium-high heat. Grill the fish for about 3-4 minutes per side, or until it flakes easily with a fork. While the fish is cooking, warm the corn tortillas on the grill for about 30 seconds per side. In a separate bowl, combine corn kernels, red onion, red bell pepper, cilantro, jalapeo, and lime juice to make the corn salsa. Season with salt and pepper to taste. In another small bowl, mix together sour cream, mayonnaise, and hot sauce to create a spicy sauce for the tacos. To assemble the tacos, place a piece of grilled fish on each tortilla. Top with corn salsa, a drizzle of the spicy sauce, and some lettuce. Serve with lime wedges on the side. Enjoy your Spicy Fish Tacos with Corn Salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

Refreshingly sweet and tangy, this nectarine salsa is addicting when paired with fresh mixed greens. It's a perfect summer salad that bursts with flavor.

Ingredients: 2 ripe nectarines, diced. 1/2 red onion, finely chopped. 1 red bell pepper, diced. 1/2 cucumber, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and finely chopped. 2 tablespoons fresh lime juice. 1 tablespoon honey. Salt and pepper to taste. Mixed greens or lettuce of your choice.

Instructions: In a large bowl, combine the diced nectarines, red onion, red bell pepper, cucumber, cilantro, and jalapeo pepper. In a separate small bowl, whisk together the fresh lime juice and honey. Season with salt and pepper to taste. Pour the lime-honey dressing over the nectarine salsa and toss to combine. Refrigerate the salsa for at least 30 minutes to allow the flavors to meld. To serve, place a bed of mixed greens or your favorite lettuce on a plate and top with the nectarine salsa. Garnish with additional cilantro if desired. Enjoy your refreshing and tangy Nectarine Salsa Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This salsa from a restaurant is full of fresh flavors and great for topping your favorite Mexican dishes or dipping tortilla chips in it.

Ingredients: 2 large tomatoes, diced. 1/2 red onion, finely chopped. 1 jalapeno pepper, seeded and diced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Diced tomatoes, red onion, jalapeo pepper, garlic, and cilantro should all be put in a bowl and mixed together. Put salt, black pepper, and lime juice in the bowl. Mix everything together until it's well blended. Put it in the fridge for at least 30 minutes to let the flavors mix. You can eat it cold with tortilla chips or on top of your favorite foods.

Prep Time: 15 minutes

Cook Time: 0 minutes

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