- Yield: 2 servings
- Prep Time: 20 minutes
Solo papaya shrimp soft tacos
Papaya tastes slightly different when cooked. This recipe just warms the papaya up. If you like cooked papaya - try it, you may like it too! - add to the skillet with the shrimp.
Ingredients
- Flour or corn tortillas - 4-6
- Olive oil - 3 tbs
- Garlic clove - 1
- Red onion, chopped - 1/8 cup
- Shrimp, around 12 - 1/2 lb.
- Limes - 2
- Thyme - 2 tsps
- Solo papayas - 2
- Solo papayas - 2
- Lettuce - 1 cup
- Sour cream - 2 tbs
Instructions
- Preheat oven to 250°. Arrange tortillas on a cookie sheet and place in oven. The tortillas should be heated by the end of this recipe. Don't leave tortillas baking for more than 20 minutes.
- In a large skillet over medium-high heat, heat the oil for 2 minutes. Add the garlic and red onion. Stir to coat, then stir occasionally.
- Peel and roughly chop shrimp. Squirt shrimp with the juice of 1 lime. Add to the skillet with thyme. Stir to coat.
- Cut the Brooks Solo papaya in half lengthwise. Scoop out the seeds and discard all but 2 tbs of them. Scoop out the Solo papaya meat. Chop into 1/2" pieces. Add to the shrimp in the skillet.
- Cook shrimp and papaya for an additional 2 minutes or until the shrimp is opaque.
- Slice the iceberg lettuce into strips.
- Cut up the remaining lime for individual use.
- Remove the tortillas from the oven. Wrap in a clean towel on top of a serving plate.
- To serve, bring cloth-wrapped tortillas to the table. Serve the shrimp and papaya topping in a dish and the lettuce on a separate platter. Let individuals fill and fold their own tortillas and top with sour cream as desired.