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Brooks Tropicals


Caribbean autumn tacos

If it's served in a taco shell, it's gotta be called a taco. So the addition of papaya to tacos takes a Mexican favorite to a more Caribbean destination. With every bite, papaya nicely combines the tomatoes, corn and chicken into a dinner treat.


2 cups Caribbean Red papaya, chopped (1/2 a papaya)
2 tbs olive oil
1 cup onion, chopped roughly
2 cloves garlic
1 tbs ground cumin
1 tsp chili powder
1 tsp cayenne pepper
15 oz. can fire-roasted diced tomatoes
15 oz. can canned corn
1 pkg (12 oz.) fully cooked sauceless shredded or pulled chicken
1 pkg 12 blue corn tacos
1/2 cup cheddar cheese, shredded
1/4 cup Groovy Coconut, shredded

Yield: 6
Prep time: 25 minutes

How to chop Caribbean Red papaya   How to juice a lime


1. Peel the Caribbean Red papaya and cut in half, remove the seeds. Cut into large pieces and add to the food processor.
2. In a large pot over medium heat, heat the olive oil. Add the garlic and onions and saute for 3 to 4 minutes. Add the garlic and the onions to the food processor with the papaya. Pulse until relatively smooth.
3. Add the papaya mixture to the large pot on the stove. Add the cumin, chili powder, and cayenne and stir to combine.
4. Drain the fire-roasted tomatoes and corn. Add to the pot. Stir to combine. Add the pulled chicken and stir until combined.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Heat the taco shells as recommended on the package.
7. Scoop the papaya mixture into the tacos, top with cheese and shredded coconut. Serve immediately.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition