Fresh Pineapple Mango Summer Salsa Tacos


  • 2 pints cherry or grape tomatoes

  • 1/2 c. Pineapple (thawed frozen of fresh), chopped

  • 1/2 c. Mango (thawed frozen or fresh), chopped

  • 1/2 c. Sweet onion, chopped

  • 3 stalks of organic celery, finely chopped

  • 1/4-1/3 c. of Cilantro, chopped

  • 1/4-1/3 c. Sweet bell pepper, chopped

  • Juice of 1/2-1 lime

  • 1/4-1/2 t Jalepeño pepper, finely chopped

  • 1 c. Organic sweet corn (thawed frozen or fresh)

  • 2 heads of organic Romaine lettuce

  1. Throw 1 pint of tomatoes along with the mango, pineapple, onion, celery, cilantro, sweet pepper, and Jalepeño into the food processor and pulse.

  2. Add the second pint of tomatoes to food processor and pulse till its the consistency you want. Let the flavored blend for at least 15 min. in the fridge.

  3. Pull the large leaves off the romaine lettuce head, fill with salsa, and top with corn. Enjoy!

**Transitioner's tip: 

  • Fill a corn tortilla with butter lettuce, salsa, and corn. So delicious!

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