Mango Salsa with Fresh Tomatoes

We ate up most of the mango salsa before I thought to snap a picture, so this is the tail end of the batch.  It was delicious on top of fish tacos.  We pan seared tilapia after coating it in cornmeal and a little cumin and then finished the fish in a 400-degree oven.  We served the fish and salsa on corn tortillas with a hearty topping of greek yogurt sauce and chopped fresh cucumbers.  All in all - delicious!

Mango Salsa

1/2 sweet onion, diced tiny

2 cloves garlic, diced tiny

2 mangos diced, or about a cup of frozen mango thawed

1 medium tomato, diced

1/4 kohlrabi, diced (turnip works too!)

Handful of cilantro, chopped

1/2 tbsp apple cider vinegar

1/2 tbsp olive oil

Salt & Pepper

Slice of lime

Put onion and garlic in bowl with vinegar, squeeze of lime and olive oil while you dice other ingredients.  The acid in the vinegar "cooks" the garlic and mellows out the flavor a bit.  Mix remaining ingredients in and let sit covered in fridge for at least 30 minutes.  Keeps for a few days in the fridge.

Curried Yogurt Sauce

1/2 cup greek yogurt

1 tsp curry

1/2 tsp cumin

1 tbsp white wine

Stir together and serve with tacos.