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.
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.