Alicia CrispGrilled Shrimp Fajitas with Papaya Salsa
Papaya Salsa
3/4 cup ripe papaya, diced 3/4 cup fresh pineapple, diced 1/2 cup mango, diced 3 tablespoons chopped red onion 1 chili pepper, serrano or jalapeno, seeded and minced (or more, if you like spicy salsa) 1 garlic clove, minced 2 teaspoons lime zest 2 tablespoons fresh lime juice 1 tablespoon finely chopped cilantro
Salsa: Combine all ingredients; cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.
Shrimp Fajitas
1 pound cleaned shrimp (or cubed very firm tofu) 2 teaspoons jerk seasoning 8 flour tortillas 1 1/2 cups black beans, cooked, drained and mashed 1 cup light sour cream
Coat shrimp with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Skewer and grill or broil over medium heat. Divide black beans, salsa, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.