Mango Salsa

I made the previously posted seared sesame tuna again, but this time added a mango salsa as a topping and sauteed bok choy instead of mustard greens as a side dish. The mango salsa turned out so great that I had to post it! It was very fresh and citrusy, with a little kick from poblano pepper. It can be made up to 4 hours ahead of time (keep refrigerated and tightly covered) to let the flavors mingle together. I think it'd work with any kind of white fish, I especially want to try it in fish tacos!

1 ripe mango, peeled and diced

1/4 cup red bell pepper, diced

1/4 cup poblano pepper, diced fine

1/4 cup red onion, diced fine

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/2 cup rice wine vinegar

dash salt

Combine the mango, poblano, red bell pepper, onion, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well.

UPDATE: I made fish tacos with this mango salsa for a light lunch. Season tilapia fillets with salt, pepper, cumin, cayenne and broil them in the oven for 5 minutes on each side. Wrap shredded tilapia, 3 slices avocado, and a splash of lime juice in a whole wheat tortilla. Fresh and tasty!