This easy fish dish with rice and fresh ingredients is a healthy reminder of the warm weather around the corner.
Of course the rice and tilapia are two of three items of the dish, but the mango pico de gallo is the spotlight of the dinner. Keep the fish and rice simple, but seasoned to complement the strong pico flavors.
I N G R E D I E N T S
- 1 Mango
- 1/2 Onion
- 1 Avocado
- 1 container (10 oz ish) Grape or Cherry Tomatoes
- 2-3 Tbsp White Vinegar
- 2 Cloves Garlic (crushed)
- Cilantro (as little or as much as you want)
- A little Olive Oil
- Salt and Pepper to taste
***most pico recipes include lime. I was gonna use the lemon instead, but decided against it. It was good without it.
The only directions for this recipe is to chop the ingredients, combine in a bowl, and add things until it tastes delicious to you. How easy is that?!
The most difficult thing about this recipe is cutting that darn mango. If you already know how to properly cut a mango, good for you. If you are like me and struggle every time, here is a link: How to cut a mango
I added a refreshing minty ginger ale drink to this meal that I highly recommend to continue that fresh garden flavors.
OR for a refreshing alcoholic version, mix a little gin with the ginger ale and mint leaves.
It's super tasty, I promise!
I know this version of pico de gallo isn't very official or traditional, but I swear all of these fresh foods over fish and rice makes you feel completely healthy and satisfied.
Seriously, try the gin drink and let me know what you think!
Happy cooking!
-KB