The amount of times I’ve served these and heard, ‘Papaya, that’s like another word for pawpaw right?’ makes me want to start this post by saying unequivocally no. Super different fruit and flavour. And the delicate sweetness of papaya and the sort of mango like texture make it perfect for salsa.

I created this recipe for Ruby Rise Papaya who produce the beautiful reddy orange fleshed papaya I’ve used here. They’re grown in Tully Valley and available in Coles supermarkets from now on!

I’ve kept these breakfast tacos pretty simple so that amazing sweet, spicy and fresh salsa can play hero. The rest of the filling is finely sliced avocado and radish, scrambled egg and paprika toasted potato. You can use sweet potato or the regular kind both work perfectly. I used a mixture in mine because variety is the spice of life and all that jazz.

Speaking of variety these are an excellent source of a variety of plant foods with 8 different kinds in the filling and the corn in the tortillas! Eating a wide variety of plant food is great for your gut health and papaya itself is loaded with goodness. They’re an excellent source of Vitamin C not to mention also being filled with vitamins A and B plus potassium and magnesium. So you know you’re doing yourself good when you add these to your savoury meals rather than just as a sweet snack!

These breakfast tacos are completely vegetarian and oh so delicious. You could make them vegan by skipping the cheese and replacing the egg with scrambled tofu. When using the egg it’s really important to keep the scramble nice and soft and not dry by using gentle heat. This mixed with the salsa gives the taco the sauciness it needs!

The salsa is incredible and I’ve been having it on everything, burgers, eggs, avocado toast, grilled fish and so on. Once you’ve tried it please tell me your favourite thing to eat it with!

Serves 4

Ingredients

12 small corn tortilla

2 small potatoes, skin on and diced in a 1-2cm dice

1 Tbs extra virgin olive oil

1.5 tsps smoked paprika

6 eggs

1 avocado, finely sliced

2 radish finely sliced

4 Tbs freshly grated manchego cheese (or parmesan)

Salsa

1/2 a ruby red papaya seeds removed and flesh diced in 1cm dice

Juice of 1 lime

1/2 cup roughly chopped coriander

1/3 cup finely sliced spring onion

1 red chilli, finely diced (seeds removed if your spice tolerance is lower)

1 tsp extra virgin olive oil

Salt and pepper to taste.

Directions

Place the diced potatoes in a pot with just enough water to cover and a pinch of salt. Bring to the boil and simmer for 7 minutes or until just tender. Drain and set aside.

Make the salsa by combining all ingredients in a medium bowl. Stir and set aside to allow the flavours to marinate.

Whisk the eggs together and add a pinch of salt. Set aside.

Toast the tortillas for 30 seconds each side in a small frying pan on medium heat while you’re completing the next 2 steps.

Heat the Tbs of oil in a large pan, add the paprika and potatoes and toss to combine. Add a pinch of salt and cook over medium high heat until the potatoes are getting a little crispy. This should take about 5 minutes.

Remove the potatoes from the pan, wipe out with a paper towel and set back on the heat. Add the eggs and immediately turn the heat off. Push the eggs around the pan gently with a wooden spoon to scramble. They should cook with the residual heat without overcooking. When just set remove from the pan.

Assemble the tacos with the avocado and radish on the bottom topped with the egg, cheese and potatoes and then finish with a teaspoon or two of salsa.

So yum.

HH. x

This post in sponsored by Ruby Rise Papaya. All opinions contained within it are my own.