- Yield: 6 servings
- Prep Time: 30 minutes
Papaya with beer-sauteed fajitas
4 oz. of beer is half a can. Drink the other half while cooking. It's the cook's privilege. I hate to say drink fast, but this recipe is quick and easy.
- olive oil - 2 tbs
- fresh ginger, peeled and minced - 1 inch
- red pepper flakes - 1/2 tsp
- yellow onion, thinly sliced - 1 cup
- red bell pepper, sliced into thin strips - 1
- canned beer, your choice - 4 oz.
- salt and pepper - 1/2 tsp each
- cumin - 1 tsp
- Caribbean Red® papaya - 1/2 peeled seeds discarded and sliced into long thin pieces
- cilantro or parsley, chopped - 1/4 cup
- whole-wheat tortillas - 6
- American cheese - 4 oz
- lime - 1
- In a large skillet over medium-high heat, heat the oil and ginger for 2 minutes. Add the pepper flakes and onion. Sauté for 3 minutes.
- Add the bell pepper and cook 5 minutes. Stir frequently.
- Pour the beer into the skillet, then add the salt, pepper and cumin. Stir to combine. Add the papaya strips. Cook until the liquid has evaporated. Stir occasionally.
- Remove from heat, add the cilantro and gently toss.
- Place the tortillas between 2 damp paper towels on top of a microwaveable plate. Microwave on high 30 to 45 seconds.
- Place a tortilla on a serving plate, scoop about 1/6th of the filling onto it. Top with a portion of the cheese. Repeat for the remaining tortillas.
- Serve hot with lime wedges.