Today I bring you a Mexican Mrs., as well as a two-for-one! This is one of my favorite picos to make! It actually calls for mangos, but I was unable to find fresh mango so I opted for a papaya!! This is the first time I’ve ever used fresh papaya. It was an interesting experience!
To start with our pico, you’ll chop up a cucumber, a white onion, and some cilantro. Mix these together in a bowl.
Next, peel the papaya.
Cut the papaya in half so you can de-seed it. The seeds were so weird! They reminded me of what I think caviar would be like (not that I’ve ever had caviar).
Chop the papaya up into small pieces. There was a lot of papaya! I had a ton leftover, so I’ll have to figure out something else to use them on!
Mix the papaya into the cucumber/cilantro/onion mix. Coat with lime juice and enjoy! I will say that I liked this pico better with mango. The papaya was good, just a little too mild for this particular dish.
Next, we will make our peach and pepper tacos (that I actually made more like enchiladas). You’ll note in the picture below that I have a whole bowl of compost! I love composting! It not only decreases our waste, but I have fresh, healthy, nutrient rich soil to use in my plants!
To start, chop the peppers and onions. Mr. FBBQ actually ate this dish with me, so he grilled the veggies on the Blackstone! We make a great team!
I was going to put avocado on my tacos, but all the avocados at Fresh Thyme were too fresh! I tried to use this one anyway. I enlisted Mr. FBBQ to help me twist it apart and his strength really came through! Not only was he able to separate the two halves, he broke the pit right in half!! That’s my super-strong husband!!!
While Mr. FBBQ cooked the veggies on the Blackstone, I grilled the peaches in a pan. They cook up pretty quickly in their own juice. I love the sweetness they bring to this dish!
?For more Cinco de Mayo celebration – see what else I made with these peppers over here: Weekday Carne Asada Mexican Burrito ?
Once everything is cooked, add the veggies and the peaches to a wrap, top with black beans and enchilada sauce and enjoy!
