Hooray for the mandarin season! It can bring joy even on the rainiest autumn day! NZ mandarins are simply delicious and packed with vitamin C, folate, and so much more nutritious goodness.
I have teamed up with @5adaynz to share with you this super easy-to-make and insanely delicious recipe: Pico de gallo salsa on a corn tostada. The addition of mandarins takes this dish to the next level!
Ingredients:
4 mandarins, chopped
3 tomatoes, diced
½ red onion, diced
½ Tbsp jalapeno, diced
¼ cup cilantro, chopped
Juice from ½ mandarin
Juice from ½ lime
Salt to taste
2 avocados, mashed
6 corn tortillas
1 tsp of extra virgin olive oil
To serve:
Fresh coriander
Pinch of salt
Instructions:
Prepare the ingredients: peel the mandarins and slice them into 4 thick slices. Separate the segments. Chop the tomatoes, dice the jalapeno and red onion, and chop the coriander. Squeeze the juice from the mandarin and lime.
Preheat the oven to 200 °C.
In a small bowl, combine red onion, jalapeno, mandarin-lime juice, and salt. Set aside.
Place corn tortillas on a baking tray. Brush olive oil on the tortillas and place them in the oven for 8 minutes. Flip the tortillas halfway through the baking process.
In a large bowl, place mandarins, tomatoes, red onion mix, and coriander. Mix until well combined.
Mash the avocados and add a pinch of salt to taste.
Once the tortillas are ready, remove them from the oven and serve immediately.
Assemble the tostadas: spread mashed avocado over the tortilla, place mandarin pico de gallo, and garnish with fresh coriander. Sprinkle a pinch of salt (optional).
Enjoy!