Mango Lime Salad with Adobo Tilapia

Recently, I made a trip to a salad and sandwich place and had the most addictive mango and lime vinaigrette on a Caribbean chicken salad.  Tangy and sweet with a little herb-y kick, a perfect summer flavor.  Unfortunately, the contents of my salad were mostly limp and flavorless.  The supposedly spicy chicken was tame and it was seriously lacking in avocado, or really anything other than lettuce for that matter.  But that vinaigrette was worth a revisit so I decided to "dress" up the salad!

Using my food processor, I buzzed up a chunked champagne mango with lime zest and juice and a couple cloves of garlic.  Rice wine vinegar was added followed by streaming in olive oil until I got the perfect texture.  Out of the processor, I added some chopped cilantro, cumin, and seasoned with salt and pepper.

For the fish, I just used the spicy adobo sauce from the chipotles in adobo can.  (If you like super spicy, go ahead and mince some of the chipotles and add to the adobo sauce!)  After seasoning with salt and pepper and a shake of ground cumin, I rubbed about a teaspoon of adobo sauce on each filet.  After a quick sear, I flaked the tilapia over spring greens, red bell pepper, cucumbers, and chunked avocados tossed in the mango vinaigrette.  The end result was a great summery salad that I can make for much less at home!