Ingredients
1 ripe papaya peeled, seeded and chopped
1 ripe mango peeled, seeded and chopped
4 or 5 cilantro stems, leaves removed and chopped, discard stems
1 sweet red pepper seeded and diced
2 red finger peppers or 1 jalape�o finely chopped (Season to taste; some like it HOT!)
4 key limes
1 15 oz. can black beans opened, rinsed and drained
1 medium red onion chopped
1 large or 2 small avocados
1 8 oz. container of jumbo crab meat rinsed and pulled apart (optional)
1 6-1/2 oz. can of sliced black olives
1-1/2 cups shredded iceberg or romaine lettuce
8 oz shredded cheese (queso blanco, cheddar or pepper jack)
1 8 oz. container sour cream
Chili lime taco chips (or any flavor)
6 12 oz. margarita glasses (you can also serve in a chip and dip bowl
Preparation
Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes. Let flavors blend for about 10 minutes. Peel, seed and chop the avocado and toss with the juice from the other 2 limes. In a margarita glass or bowl, layer these ingredients in order � 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream. Refrigerate glasses or bowl after filling. Serve with taco chips.
