mango madness – micheladas and salsa with ahi and shrimp tostadas

Yay for summer! Sun, shorts and long days. And, still, thunderstorms and hail, sigh. But long days and shorts definitely make them bearable. I start thinking of all things tropical – prints on dresses, palm trees and of course, mangos! What better way to celebrate summer than ice cold mango micheladas and grilled ahi and shrimp tostadas with mango salsa?

To make this even more perfect, you won’t heat up the house, they are easy and fast to put together and they will make you feel like you are on vacay in your back yard.

The salsa is made up with diced mango, cherry tomatoes, red onion, jalapeños, lime juice, cilantro and spices. You can use either frozen or fresh mangos. The salsa may be prepared ahead of time, great for afternoon get togethers by the pool or on your patio. This salsa is just so good! Shina does not like fruit salsas, but really liked this:)

My local supermarket was out of fresh organic jalapeños, so I used this jarred version from Jeff’s Naturals. Very interesting product – these jalapeños are “tamed” – they are actually a cross between jalapeños and bell peppers! A good option for those who want a little less heat. I do love some hot and spicy, but these peppers tasted great.

You can sear the ahi and shrimp either in a pan on your outside grill or on your stove. Either way, they cook in minutes and taste amazing. For easy entertaining, I clean and peel my wild caught frozen shrimp a couple of hours before serving and marinate in lemon and lime juice, a little soy sauce, black pepper and chili powder.

I used pre-made tostada shells, you could also use corn tortillas and make tacos.

Place ahi and shrimp on the tostada shells, top with mango salsa. you can garnish with a little more cilantro and lime juice, if you like.

Yum – can’t choose, got to have one of each!

Now, for the micheladas.  These are not a classic michelada with tomato juice. Mango juice is added to your choice of cold Mexican beer (we love Dos Equis), along with little hot sauce in a chili powder and salt rimmed cold glass.

A little sweet and a little spicy – so refreshing! Thank you to Platings and Pairings for this wonderful cocktail recipe!

I served the tostadas and micheladas with this Vegan Mexican Street Corn Salad.  I am now ready for summer!

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