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Caribbean Tortillas With Mango Salsa

Caribbean food and Mexican food both have so much to offer in the flavour department so why not combine them into one amazing mouth-party of a meal! This is definitely what I would describe as fun food! Its bright, it’s full of nuanced flavours and you don’t need a knife and fork to eat it! C’mon anything that you can eat with your hands gets an automatic thumbs up from me!

This recipe sees the mushrooms offer their meaty texture and awesome ability to soak up flavour acting as the ‘meat’ filling of the tortilla, the mango salsa then harmonises wonderfully by offering up a light and fruity element.

I served these up with a bowl of tomato rice and a bowl of grated Violife vegan cheese both on the side for people to add to their tortillas or simply put on their plates. The result went down a treat and had everyone asking for more! Be warned, make plenty!

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Caribbean Tortillas With Mango Salsa

Serving Size: Fills 4-6 tortillas

Ingredients

  • 330g Mushrooms
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Cayenne pepper
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 2 tbsp Lime Juice
  • 4 tbsp Olive Oil
  • For the Mango Salsa
  • 2 tbsp Sweet Chilli Sauce (Can use shop-bought or see recipe below for a sugar-free, clean-eating version!)
  • 1/4 Diced Red Onion
  • 1 Mango
  • 1 tbsp Lime Juice
  • Small Handful Chopped Coriander
  • For the Sweet Chilli Sauce
  • 10 Medjool Dates
  • 1/2 Cup Water
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Chilli Flakes
  • 1 tbsp Xylitol
  • Pinch of Salt
  • 1 Clove Crushed Garlic

Method

  1. Discard the mushroom stalks and cut the mushroom caps into quarters
  2. Combine all of the other dry ingredients and mix well to create the seasoning
  3. Put the quartered mushrooms into a saute pan with the oil
  4. Heat gently for 5 minutes until the mushrooms are softened
  5. Add the lime juice and the seasoning and cook for a further 10 minutes
  6. Put the mushrooms into a tortilla with a dollop of mango salsa
  7. For the mango salsa
  8. Chop the mango flesh into small cubes
  9. Place in a bowl with the sweet chilli sauce, coriander, red onion and lime juice
  10. Combine gently (don't mix too much or you will smash the mango too much)
  11. For the Sweet Chilli Sauce
  12. Remove the stones from the dates and place them in a blender with the water
  13. Blend on high until you have a paste (there will likely still be a few 'bits' in the paste)
  14. Put the paste into a small saucepan with the apple cider vinegar, xylitol, chilli flakes, salt and garlic
  15. Heat on low until lightly simmering and cook for 10mins, stirring regularly
  16. Remove from the heat and transfer to a glass jar and leave to cool. Place in the refrigerator and use when needed.
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