Recipes
- Mango Caprese Salad
- Baja Fish Tacos with Mango Salsa
- Mango Chicken Lettuce Wraps
- Baby Wellingtons
- Spicy Marinated Green Beans
- Wilted Greens with Penot Pears
- Sweet Ginger Cherry Sauce
- Roasted Red Pepper and Pesto Spread
- Mirassou Monterey Paella
- Crostini with Figs Spread and Bubbled Brie
- Chocolate Croissant Bread Pudding
- Cherry Cornbread Stuffing and Savory Holiday Cherry Sauce
- Cabernet-Braised Short Ribs
- Apricot Spread with Chevre
- Cheese Plate
- Shrimp and California Peach Kabobs
- Macaroni & Cheese with Applewood Bacon
- Shrimp & Citrus Salad with Creamy Avocado Dressing
- Wine Country Pot Roast with Merlot and Root Vegetables
- Classic White Creme Brulee
- Flourless Mocha Torte
- Wine Recipes by Chef Katz
- Chicken in Tomato & Olive Braise
- Maple Pork Chops with Apricot & Sage Butter
- Macaroni & Cheese with Applewood Bacon
- Grilled Flank Steak with Italian Salsa Verde
- Wine Country Pot Roast with Merlot and Root Vegetables
- Shrimp & Citrus Salad with Creamy Avocado Dressing
- Grilled Sea Scallops over Saffron Couscous
Wine Inspired Recipes
Baja Fish Tacos with Mango Salsa
Prep time: 20 minutes/Cook Time:15-20 minutes
Mango Salsa- 2 large ripe mangos, peeled, pitted and chopped*
- 1/4 cup minced red bell pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 2 green onions, sliced (green tops only)
- 1 small jalapeño pepper (stem, seeds and membranes removed)
- 1 pound cod fillets, rinsed and patted dry
- 1 teaspoon chili powder
- 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
- 8 corn tortillas, warmed
- 2 cups shredded green or red cabbage
- 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
Preheat oven to 425°F. Stir together all salsa ingredients in medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa. Makes 4 to 6 servings.
Pairing Suggestion: Monterey County, California Riesling
Watch the video on how to cut a mango on www.mango.org
Courtesy of the National Mango Board
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