Finely Cilantro MANGO SALSA

Finely Cilantro MANGO SALSA

Ingredients:
2 tablespoons finely chopped cilantro
1 teaspoon olive oil
1 teaspoon apple cider vinegar

Directions:
1/ teaspoon kosher salt
2
1/ teaspoon granulated garlic
2
1/ teaspoon pepper
4
1/ cup chopped mango
2
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 tablespoons Cajun seasoning
Steamed white rice and mixed vegetables, optional
2 cups Mango Salsa
1. Do ahead: Combine all of the ingredients for the Mango Salsa except for the
chopped mango. Gently fold in the mango just before serving.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Spread a little of the olive oil over both sides of each tilapia fillet, then cover
evenly with the Cajun seasoning.
4. Grill the fillets 2 to 3 minutes per side, depending on the thickness of each
piece. Turn over only once, using a wide, flexible spatula, to keep the fish from
breaking.
5. Center a portion of the steamed rice, if using, on warmed dinner plates and
place a fillet on top. Surround the rice with the mixed vegetables, and spoon a
portion of the salsa over the fish.
Serves 4
Fresh mangos are not in season year-round and may be hard to find in some
regions. Frozen mango is sold in some specialty stores and many major
markets. Let the chunks thaw out in a colander, then chop them to the same
size as the rest of the salsa ingredients.
APPLEBEE’S
Chicken Fajita Rollup
LET A PREPARED FAJITA SEASONING DO THE MIXING FOR YOU. CHOOSE A CHIPOTLE
BLEND FOR A SMOKY ESSENCE AND LASTING FLAVOR. OLD EL PASO, McCORMICK, AND
FRENCH’S ARE WIDELY AVAILABLE.
2 ounces fajita seasoning mix
1 (8-ounce) boneless skinless chicken breast