The other day, we all wanted burritos, but I was in the mood for something really different…and I happened to have two large mangos in the kitchen! We knew that Mango and hot peppers go well together from some seasoned dried mango we ate a few years ago…so it felt like mango would fit nicely into a Summertime burrito. From there, we decided to keep rolling with funky and opted to use Salmon instead of a more traditional protein like beef, chicken, or beans. We were very happy with how the natural fishiness of the salmon combined with the sweet earthiness of the mango and the heat from the habanero…everything came out more cohesively than we thought it would!
Other than that, we filled our burritos with some Guacamole, shredded lettuce, and cotija cheese!
Time: 35 Minutes
Ingredients:
- Salmon
- Mango
- Avocado
- Tomato
- Chipotle Chili Powder or other Hot Pepper Powder of your choice
- Shredded Lettuce
- Cotija Cheese
- Burrito Tortilla
Method:
- Peel and dice your Mango finely. This can be a little tricky because it’s a weird fruit with a strange pit shape and a trademark slipperiness…so be careful.
- Remove the skin from your salmon with a sharp knife, and then dice your salmon.
- Heat a little avocado oil in a pan, and add your mango and salmon. Add your chipotle chili powder (or other hot pepper powder), and sautee until your salmon is fully cooked, and your mango starts to lose its shape.
- As your mango and salmon cook, cut, remove the pit from, and peel your avocado. Then, cut into cubes and place in a bowl. Mash with a fork.
- Dice your tomato, and add it to your avocado bowl. Mix together, and add any hot pepper powder as desired.
- Slice your lettuce into ribbons.
- When your mango and salmon is ready, it’s time to assemble:
- Arrange your burrito tortilla on your plate, and scoop and spread your avocado over about half of your tortilla.
- Place your salmon and mango over your avocado.
- Arrange your lettuce over your salmon and mango.
- Sprinkle your cotija atop everything.
- Wrap, devour, and enjoy!
