This recipe turned out so amazing and on a whim that I decided to share it with y’all. It stemmed from going to the store and not being able to find mangoes and instead opting for papaya instead. You can make it on the cheap and in big ass batches so you can stick the rest that you dont inhale into a jar and refrigerate for up to a week.


  • 1/2 red onion, small diced
  • 1/2 papaya, peeled, seeded and small diced
  • zest and juice of 2 limes
  • 2 roma tomatoes, small diced
  • 1/4 bunch of cilantro, minced
  • salt & pepper to taste

To start youre going to seed and peel your papaya. This big honkin things can seem scary at first in the store if youve never bought one, but I promise its relatively easy to prepare (unlike butternut squash).

Bonus: the seeds are loaded with health benefits like helping heal cirrhosis of the liver and improving the kidneys (the areas that deal with all the fireball in your system from last night). Just rinse em down and dry them out. You can add them to salads or smoothies or just about anything.

This part was seriously the most tedious aspect of the whole ordeal and it was so easy. Make like simpler and keep a big ass bowl or mason jar right next to you as you chop so you can just throw the pieces in there as you go and just mix it all up later.

I made this recipe originally for fish tacos, but im thinking it could honestly be good on anything that a tropical salsa might be good for, like on any type of “meat” dish.