Blackened fish tacos with mango-honey-habanero pico. I have finally tinkered enough with that sweet heat that the mango pico recipe is locked in stone.
Sent from my iPhone using Tapatalk
Looks great. Now you have to share your pico recipe.
9oz fresh mango, chopped into ~1/2” cubes
1/2 small yellow onion, minced to ~1/4”
1/2 bunch cilantro, finely chopped
1/4C shredded carrots, diced to ~1/4”
Juice 1.5 medium limes
1/8C honey
2 habaneros & 1 Serrano, stems & seeds removed, diced to ~1/8”
1/2tsp fine sea salt
Add all together & stir. Place in frig for 2-3 hours, stir again and serve.