Just in time for summer, this amazing Mango Fig Salad Salsa Bowl has the freshest of flavors. The figs with the mango and lime make you want to do the happy food dance! It is all good for you and you'll dream about the combinations of flavors! I also made these super fun taco bowls check it out!
Preheat oven to 375°. While preheating, wet a cloth or paper towel lightly. wrap tortillas in the towel and place in oven for 3-5 min. NOTE: you can also do this in a microwave for 30 seconds. The goal is to make the tortillas soft.
Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 7-8 minutes. Transfer to a wire rack to cool. Repeat with the remaining 2 tortillas.
In a bowl add mango, avocado, red onion, cilantro, chili pepper. lime juice and lime zest. Mix gently!
Taste and add salt to taste.
Chill for 30 mins and then top with California dried figs.
Cook and chill quinoa ahead of time.
Add all ingredients and mix well. Salt and pepper to taste.
In the taco bowl add Cilantro Lime Quinoa, top with Mango Fig Salsa Salad.
I love topping this dish with grilled seafood, as you see in the photo I chose to grill fresh wild caught Alaskan shrimp. I use a taco spice!
You could also add a plant protein like black beans or chickpeas!