Best 6 Mexican Seafood Sauté With Avocado Mango Salsa Recipes

MANGO AVOCADO SALSA RECIPE

Steps:

• Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl.
• Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste.
• Toss gently until just mixed.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA

Steps:

• PREPARATION FOR SALSA:.
• Mix all ingredients in medium bowl.
• Season to taste with salt.
• Cover and chill.
• * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• SEAFOOD PREPARATION:.
• Whisk first 5 ingredients in small bowl to blend.
• Gradually whisk in 1/3 cup olive oil.
• Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag.
• Place scallops in another large resealable plastic bag.
• Pour marinade into bags, dividing equally (about 1/2 cup each).
• Seal bags; turn to coat.
• Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan.
• Bring marinade to boil; set aside.
• Pat scallops dry.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
• Transfer to large bowl.
• Add remaining 2 tablespoons oil to skillet.
• Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
• Return scallops with any accumulated juices to skillet.
• Add boiled marinade.
• Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
• Transfer to large shallow bowl.
• Garnish with lime slices & serve with salsa.
• **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.

MEXICAN AVOCADO SALSA

Steps:

• Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
• Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

AVOCADO-MANGO SALSA

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

MEXICAN SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA

Steps:

• salsa Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled. seafood Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.