Grilled Mango & Cactus Paddle Salsa

For Coconut Water Octopus or Wild, Line-Caught, Barramundi Fish Soft Tacos, here's a Grilled Mango and Cactus Paddle Salsa:

1.  Peel cactus paddles. Grill it for more smoky flavor also. Soak it in pure, organic, coconut water, lime juice and sea salt, 15 minutes. For 4 cups of peeled cactus paddle, all spines removed, cubed into 1/4-inch pieces, soak in 7 cups of coconut water, 4 TBL of fresh, organic, lime juice and 1 TBL of finely-ground sea salt. Reserve the same coconut water for cooking the octopus fillets afterwards. This will lower the calories, to cook without butter, or oils.

2.  Put into a blender:

4 cups of grilled, organic mango, peeled, diced into 1/2-inch pieces (after peeling, then cubing it, just put it on metal kebab skewers to charcoal grill). Choose the half-ripened, semi-firm mangos.

3 - 4 freshly-squeezed, organic limes, juice only (for the smaller key limes, use 4)

4 cups of the cactus paddle, peeled, pre-soaked, all spines removed, grilled

4 organic, fully-ripened star fruits, washed, top, bottom ends trimmed, then cut into 1/4-inch slices (star-shaped slices, not lengthwise, for garnishing, so prepare and add this last)
(Omit for those with latex allergies)

4 large, organic garlic cloves, peeled, ends trimmed, minced (the raw garlic cloves can be charcoal-grilled for more flavor too)

5 bunches fresh cilantro leaves, washed, all stems removed, chopped into 1/4-inch pieces

1 TBL ancho chili powder, organic
(Omit for children)

1 TBL cumin powder, organic

1 small, Maui or Vidalia sweet onion, organic, peeled, ends trimmed off, cut in half, charcoal grilled, then diced into 1/4-inch pieces

Salt, to taste

For the fresh octopus fillets or fresh, line-caught, wild barramundi fish fillets:

Using the tip of a small, paring knife, make a checkerboard pattern, halfway through the depth of the fillets. This will help it cook more evenly, and tenderize it. Rinse, then pan sautee it in the coconut water, lime juice, salt with a TBL of N. Mexican hatch chilis, de-skinned, pureed. 1 TBL per pound of octopus fillets.

Add five sprigs of fresh, organic Mexican oregano into the pan, as it preheats with the liquids. Omit spicy hatch chilis for children.

To increase visual appeal, wash, angle cut, then soak two pieces of ti or banana leaves in the pan juices and place two under each serving of octopus. Arrange the two pieces in an X-pattern on each plate, for non-tortilla dishes.

The octopus and salsa can be served with a prickly pear or cactus paddle salad, rolled in raw plantain tortillas, made from scratch. Make little, edible containers out of organic summer squash, filled with more salsa and Mexican reduced-fat, crema cheese, organic, pasteurized, for that dish. 25% salsa and 75% crema cheese for the squash stuffing.

You can reduce the cholesterol and fat further by pureeing the reduced-fat crema 50/50 with skim, organic, non-fat, probiotic-rich, pasteurized, Greek yogurt. Wash, slice ends off, then cut summer squash in half, lengthwise. Scoop the seedy parts out with a spoon, before stuffing them. Grill the summer squash after stuffing them.

Recipe Link for Cactus Paddle Salad Recipe:

http://marieoaks.hubpages.com/hub/Nopales-A-Mexican-Superfood

Recipe Link for the Raw Plantain Tortillas:

http://sacredsourcenutrition.com/raw-plantain-tortillas/

Include fresh, organic, cilantro leaves, with organic, dark, chia seeds and pureed, organic heirloom, vine-ripened tomatoes/tomatillos into the raw plantain tortilla recipe. An organic, dried mango, organic, dried, baby kale tortilla flour finely-ground/milled with New Mexican hatch chili peppers, and Jerusalem artichoke flour is another good tortilla possibility.