While I made this recipe for the food stamp challenge, it’s yummy and worth making even when you’re not on such a tight budget. First, let me link you to my Asian Lettuce Wraps, so you can learn how to cook the meat from that. Really, all you need to do is cook some ground beef until it’s a flavor you like. If you want to Asian sweet and tangy recipe, you can click here for that. Otherwise, be creative. A little soy sauce, some oyster sauce, fish sauce or hoison sauce will all give you some Asian flare, and don’t be afraid to add the red pepper flakes to your meat too. For a Mexican flavor, go with some burrito or taco seasoning packages for quick and easy spices, or you can go Indian with some curry, cumin, turmeric and other great spices like those. The options for how to cook the meat are limitless only to your desire for flavor. Be bold. Be creative. Try something new for a new taste sensation!
The rest of the wraps are easy–whatever you like can go into a wrap. You want to use a good, hearty lettuce leaf. Romaine makes great lettuce leaf ‘boats’ where you can pick the whole thing up and eat it without too much trouble. Leaf lettuce is great in that it makes a great lettuce wrap, but you won’t be able to just pick it up–you’ll have to wrap the food up in the leaf. But I like the flavor of the leaf lettuce, sort of soft and buttery. Cabbage works fine for making ‘boat’ wraps too, purple or green or white cabbage. This goes great with the sweet and tangy Asian flavors and adds an entirely different nutritional value than the lettuce.
Today, for the Mango Pico, or mango salsa, it’s a super easy recipe. I made this dish for the Michy’s Food Stamp (SNAP) 30-Day Challenge, so it’s scaled down some from what I would normally do, but only in that I would use some higher-end spices. But ultimately, this will taste amazing however you make it. I used the mangoes that came in the Bountiful Baskets produce box we picked up.
Mango Pica de Gallo Salsa
- 1/2 white onion, diced
- 1/2 purple onion, diced
- 1 lime, juiced/squeezed
- 2 mangoes, diced
- 2 med. tomatoes, diced, with seeds and juice
- garlic to taste
- salt to taste
- 1-2 jalapeno pepper/s, diced (seeded if you’re a wimp)
Don’t be afraid to use salt on this dish, though I recommend sea salt if at all possible. I know table salt is really cheap, but it’s not good for you. Sea salt at least has the minerals and natural stuff that comes from the way salt should be. You can sometimes buy it in bulk pretty cheap, and grind it yourself or put whole chunks into soups and such, and since you can use less of it for the same flavor, it’s not super expensive. If you can afford it, I highly recommend Himalayan Pink Sea Salt.
Chop or dice all the items into small chunks, then add the lime juice to the mixture. Take about half the mixture and put in the blender and blend until mixed well. The pour back in with the other half that is chopped. This gives you the pico and the salsa consistency. Add the spices and more lime to taste.
If you have avocado, chop it into chunks and hand mix it with the salsa, gently so as to not smash it. Lay out your lettuce leaves, layer a small layer of the meat, then spoon on a generous amount of the salsa, and if you’d like, top with a small amount of shredded cheddar cheese.
You can serve with a side of spicy mayo dipping sauce (recipe coming soon for that).
Good, healthy, fast and filling!