Mango Salsa

• 125g Defrosted Salmoonish
• 150g frozen mango
• 1.5 spring onions
• 1.5 fresh tomatoes
• Juice from 1 lime
• 0.5 dl fresh cilantro, chopped
• Salt and pepper

Other ingredients

• 15 st corn tortillas (we use El Taco Truck’s)
• 1 dl white corn nachos (we use El Taco Truck’s)
• Chipotle salsa (we use El Taco Truck’s)
• Lime aioli (we use El Taco Truck’s)
• Fresh cilantro, the leaves
• Fresh spring onions, shredded
• Lime, wedge, for serving

1.

Defrost the Salmoonish.

2.

For the mango salsa: Rinse and shred the spring onions, dice the tomatoes nicely and chop the cilantro. Defrost and dice the mango more nicely.

3.

Mix all ingredients to the salsa and add salt, pepper and lime after taste.

4.

Fry the tortilla breads in a frying pan until it gets some colour.

5.

Prepare the serving by shredding the spring onions and crushing the nachos.

6.

Serve each taco with 2-3 tbsp mango salsa into it, top it with shredded spring onions, crushed nachos, drizzled chipotle salsa and lime aioli and finish with fresh cilantro.

7.

Serve 2-3 tortillas per portion. Preferably with a lime wedge.