Brought to you by Megan Sanchez, Owner and Chef of Güero in Portland, Oregon, this recipe has thin ribbons of firm, sweet papaya to compliment the heat of the chiles and tender shrimp.
We love the Blue Corn Tortillas by Masienda, but any quality corn tortilla will work well. To make this dish completely pescatarian, substitute with our Cherrywood Smoked Salt, Habanero Salt or Ghost Chili Salt.
Makes about 6 - 8 tacos
For the Shrimp
1/4 medium-ripe papaya, peeled and seeded (firmer papayas will ribbon better)
1 English cucumber, peeled
1 lb (about 16 - 20) medium shrimp, peeled and deveined
3 tsp San Pablo Worm & Chile Salt
Juice of 2 limes
6 cloves garlic, minced
1/2 cup of your favorite Mexican hot sauce (we love Tapatio or Valentina)
2 tbs fresh thyme leaves
8 tbs (one stick) unsalted butter
6 - 8 tortillas
1 lime cut into wedges
Using a vegetable peeler, make long ribbons out of the papaya and place in a mixing bowl. Halve the cucumber lengthwise and run a spoon down its center to remove seeds, then cut on a bias into thin slices. Toss cucumber and papaya together with a squeeze of lime juice and a generous pinch of worm & chile salt. Set aside.
Combine lime, garlic, hot sauce, thyme, and 2.5 teaspoons of worm & chile salt into a medium skillet or sauté pan. Place over medium heat and slowly add butter a few tablespoons at a time, stirring constantly. When the butter has melted and the mixture is simmering, add shrimp and cook for about a minute on each side, or until the shrimp are opaque. Remove from heat.
Heat tortillas and top with the papaya and cucumber, then divide the shrimp onto each taco. Spoon sauce from the pan over top and serve with lime wedges.