Fish Tacos with Papaya Salsa

Brighten Up Your Dishes with the Juicy, Silky Smooth Papaya

© Brigette Zavala

Jan 6, 2009

Cultivated in semitropical zones around the globe, papayas can range in size from 1 to 20 pounds. The seeds of the papaya are edible, although most people discard them.

Papaya is delicious sliced and eaten as is, but can be enjoyed many ways. It can be baked, barbecued, sautéed or stewed, and can be used as a garnish. Cook papaya chunks in meat, poultry and seafood dishes to add a new dimension of flavor. Hollowed out papayas make excellent fruit boats. Stuff hollowed out papayas with cottage cheese, chicken or shrimp salad, yogurt, ice cream or other fruits. For exotic, tropical drinks, peel, seed and blend a papaya with milk, yogurt or orange juice.

If you buy papayas that are firm, and not ripe, you can speed up the ripening process by placing them in a paper bag with a banana, or place papaya in a dark area at room temperature.

Nutritionally, papaya is a good source of vitamins A and C.

Here is an easy to prepare fish taco recipe that includes a papaya salsa.

Fish Tacos with Papaya Salsa

Ingredients

For Fish

• 1 pound firm white fish, such as cod or tilapia
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper, to season
• 1/3 cup panko
• 2 tablespoons canola oil

For Salsa

• 1 ½ cups chopped (peeled) papaya
• 5 tablespoons chopped red onion
• 1 jalapeno pepper, stemmed, seeded and minced
• 1 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons unsweetened coconut, toasted
• ¼ teaspoon salt

Remaining Ingredients

• 8 corn tortillas
• Shredded cabbage, for garnish
• Sour cream, for garnish
• 8 lime wedges

Preparation

1. Prepare salsa by stirring together papaya, red onion, jalapeno, red bell pepper, cilantro, lime juice, coconut, and salt; allow salsa to rest for 20 minutes.
2. Prepare fish by placing it in a shallow dish; sprinkle with 2 tablespoons lime juice. Cover dish then place in refrigerator for 30 minutes to marinate. Note: Turn fish occasionally while it is marinating.
3. After fish has marinated for the allotted time, remove and pat dry with paper towels. Discard any remaining marinade.
4. Season fish lightly with salt and freshly ground black pepper.
5. Place panko in a shallow dish; coat fish with panko, pressing gently with your fingertips so that panko will adhere to fish.
6. In a large nonstick skillet set over medium-high heat, heat oil.
7. Add fish to skillet and cook about 4 minutes per side, or until fish flakes easily when tested with a fork. Cut fish into bite-sized chunks.
8. Heat corn tortillas according to package directions then divide fish evenly among tortillas.
9. Top fish with cabbage, papaya salsa, sour cream and lime wedge. Serve immediately.
10. SERVES 4

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