Plus, pulsing lets you incrementally chop food and control the blade to limit your risk of over-processing

Features 7 variable speeds and pulse function, dicing onions, mincing parsley, and uniformly slicing tomatoes in seconds.

Comes with chopping blade, dough blade, reversible shredding/slicing/mashing blade disc and a spatula.

It is versatile and large enough to handle various tasks like making ice cream, sorbet, coleslaw, and chopping meats for your own ground meats!.

14 Cup Capacity & Powerful 1000W Copper Motor.

Fresh Ground Meats – for nuggets, meatballs, hamburgers.

Salads – the shredding blade makes it so quick and easy.

Pizza Dough – processor comes with a dough hook!.

Sorbet – simply blend a bag of frozen fruit!.

New digital MagicCos 14 cup 7-in-1 Food Processor ( linked here) This mango salsa is delicious on grilled chicken as well! Set aside in the fridge until ready to serve. Prepare the Lime CremaĤ Prepare the lime crema by adding the zest of 1 lime and the juice of ½ a lime to the sour cream. Prepare the Mango Salsaģ Prepare your mango salsa by mixing the mango, red pepper, red onion, cilantro or parsley and lime juice until evenly combined. Place in the fridge to marinate for 15 minutes. Use your hands or a spoon to evenly spread the seasoning over the fish. If using frozen fish ensure the fish is fully thawed and press out any excess water with a paper towel.Ģ Mix the spices and oil together and pour over the fish. The lime juice will soften the cabbage and by mixing by hand it will break down the cabbage a bit and soften it up.įull Printable Recipe at Bottom of Page Prepare the Fishġ Pat fish dry with a paper towel to remove any excess moisture. Squeeze fresh lime juice over the slaw and use your hands to massage it all together. The slaw is as simple as shredding your cabbage (or using store bought mix), adding in some diced green onion and cilantro (or parsley). However, you can use 100% purple or green cabbage or a store bought coleslaw mix. I love a mix of purple and green cabbage to create a colorful slaw.Lime juice is used to soften the red onions and peppers and makes the flavor of the onion milder as it gets slightly pickled. Red onion and cilantro (or parsley) is finely diced and mixed into the salsa. Fresh sweet mangos pair perfectly with crunchy and sweet red peppers.The perfect tangy topping for your tacos! The lime crema is as simple as mixing sour cream, lime zest and lime juice.The fish stays incredibly moist during cooking and gets a nice crispy crust from the spice blend! The fish is seasoned with a blackening spice blend of chili powder, paprika, cumin, cayenne pepper, garlic powder, salt and pepper. I like using basa which is a thicker fish, but sole, code, haddock or halibut work great also. Fish tacos are traditionally made with white flakey fish.It is the perfect tangy sauce of these fish tacos! What is in Fish Tacos? Lime crema sounds fancy but it is simply sour cream mixed with lime zest and juice. The longer it rests the softer it gets but I like mine with a bit of crunch! The lime juice softens the cabbage and lightly pickles it.

If you have never had mango salsa it is a must try! Fresh sweet mangos pair perfectly with crunchy red peppers, red onions, lime juice and cilantro (or parsley).Ī quick cabbage slaw is made with crunchy cabbage, cilantro and lime juice. Top with mango salsa and serve immediately.Fish Tacos – Mango Salsa, Cabbage Slaw and Lime Crema Recipeįish tacos are an impressive dinner that the whole family will love! The fish is seasoned with a flavor packed blackening seasoning and air fried or baked for a crispy exterior with light flakey interior. Add a spoonful of sauce, a handful of cabbage and place shrimp on top of the cabbage. For creamy cilantro sauce: Place all ingredients in food processor process until sauce is smooth and creamy.Cover bowl and place in the refrigerator for at least 15 minutes or up to 4 hours. For mango salsa: Combine all ingredients in a bowl, add salt to taste.Place shrimp in a single layer in pan and sear until shrimp are pink and cooked through (2-3 minutes). Season both sides of shrimp with chili powder and salt to taste. For shrimp: Heat olive oil over high heat in a large pan.½ jalapeno pepper, minced with seeds and ribs removed Hale Groves South Florida Mango, finely diced shrimp, peeled and deveined w/tails removedġ c. Could your taco night use a summer makeover? This refreshing alternative is sure to be a hit! A sweet and fresh mango salsa adds tropical flair to this quick and easy dinner option, and perfectly complements the chili-seasoned shrimp, crunchy cabbage, and creamy cilantro lime sauce served in warm taco shells.

Shrimp tacos recipe mango salsa cabbage