Posts Tagged ‘cilantro’

Unrecipe of the Week: Fish Tacos With Avocado Mango Salsa

April 27, 2016

Taco Tuesday got an upgrade at our house last night, with these…

Fresh roasted cod, and a bright mango, avocado salsa were a welcome change from the usual ground beef and guac version.

A quick trip to Whole Foods with nothing in mind provided inspiration for this creation. The cod was on special at the fish counter, and the first display in the adjacent produce area featured avocados and mangos, sitting right next to each other. It didn’t take much more than that to get my thoughts racing. A little cilantro? Perhaps some ginger? Definitely lime juice!


As Unrecipes go, this is easily adapted to suit your taste. We don’t know which part of this one is the best; that it is healthy, tasty or that it came together in about 15 minutes! Give it a try and tell us what you think…


Fish Tacos With Avocado Mango Salsa

For the fish:

Season any meaty white fish with salt, pepper, ground cumin and a drizzle of olive oil. Squeeze some lime juice over it and broil it until the flesh is opaque and the fish is flakey. We used cod, but tilapia, halibut or mahi mahi would work equally well.

Studio shot of avocado

Studio shot of avocado

For the salsa: 

Peel and cut 1 mango and 1 avocado and put it in a bowl. Add a little finely minced fresh ginger, and a handful of chopped cilantro. Squeeze the juice of a lime over it and mix. We added some black pepper and some cayenne pepper, but if you prefer, you can dice a little fresh jalapeño instead. If you don’t have a raw onion hater in the house (that would be me!), add some finely  diced red onion to the mix.

To serve, place the fish and the salsa on a warm whole grain tortilla. We added a little toasted pinenut cous cous, roll it up, and enjoy!

Photos: Glasshouse Images

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Unrecipe of the Week: Fish Tacos

August 21, 2013


Here is a light, summery variation on tacos. They are simple and healthy, and rely on fresh, zesty flavors, rather than the heavy beans, sour cream and cheese often found in the meat variety. The fish is marinated, and they are served with a simple slaw and diced vegetables. A typical “unrecipe”, they are easily customizable to suit your tastes.


For the fish:

Marinate any white fish (Cod, flounder or tilapia for example. I used tilapia ) in the juice of 2-3 limes, a tablespoon or two of oil, a clove of garlic finely chopped, and cumin, cayenne pepper, salt and black pepper to taste.  Coat the fish and allow it to marinate in the refrigerator for at least 15 minutes, or up to an hour or two. If you try to marinate it too long, the citrus may cause it fall apart.

Grill or broil the fish until cooked through. Set aside.


For the slaw:

Finely shred 1 napa cabbage and chop a big handful of cilantro. Toss with a little lime juice and olive oil and season with salt and pepper.

You can add a bit of chopped red onion to the slaw, but I chose to serve them on the side, since I dislike raw onions so much!

Dice avocado, and fresh tomatoes for additional fillings, or use guacamole and salsa if you prefer.


To serve:
Heat flour or soft corn tortillas and cover with a kitchen towel to keep warm.
Place a piece of the fish on the taco, add some slaw, and avocado, and tomatoes, sprinkle it with a little hot sauce, roll it up, and enjoy!!
If you are feeling ambitious, try our recipe for fresh flour tortillas here:

The highlight of our meal was someone seeing these shots on instagram, and running over to join us for dinner!

photos: indigo jones instagram

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CSA Tuesday

December 5, 2012

It’s that time of the week again; CSA Tuesday!
Today we got golden beets, potatoes, cauliflower, brussels sprouts, cilantro and celery.


Brussels sprouts, still on the stalk!


Fresh cauliflower.


Golden beets.



It’s been so busy, that it may have to wait until Sunday to get cooked and eaten. We still have leftovers from last week’s haul!

photos: Spencer Jones

CSA Wednesday

October 11, 2012

We got our CSA selection today. Once again, it is very green. Our assortment contains 3 ears of corn, spinach, dill, red mustard greens, cilantro, taitsoi, and mizuna.

It will be a  challenge to use all of the greens before they wilt. I mean, how many types of dark leafy greens can one eat at a single sitting? Is there soup in my future once again?

Stay tuned for this week’s adventures in farm fresh produce.

Unrecipe of the Week

September 13, 2012

This delicious relish is the perfect accompaniment to simple roasted chicken.

It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.

Spicy Corn and Pancetta Relish

Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.

Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.

Sprinkle with salt and pepper to taste.

Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.

Stir in the cooked pancetta, and adjust seasonings.

Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!

*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.

photo:Glasshouse Images

Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones

Unrecipe of the Week

August 4, 2009

Nectarine PitFresh fruit is a perfect foil to simple grilled chicken. We love this unique combination of ripe nectarines, cilantro and avocado, to create a salsa that adds a sweet and tangy touch to a dinnertime staple.

Nectarine Salsa with Avocado and Cilantro:

Cut a nectarine into small pieces

Dice ½ an avocado into similar sized chunks

Mince one shallot and sauté in a little olive oil

Add a little orange juice (about ¼ cup) and a splash of balsamic vinegar to the pan and boil until slightly reduced and allow it to cool a bit before mixing it with the fruit

Toss in a handful of finely chopped cilantro and serve


photo: Spencer Jones / Glasshouse Images

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