Grilled pork tacos

5 Servings

Ingredients

Quantity	Measure	Ingredient
		Papaya Salsa (other recipe)
¾	pounds	Pork boneless center loin roast, cut into 2x1/4 in strips
½	cup	Chopped fresh papaya
½	cup	Chopped fresh pineapple
10		Four tortillas (6 or 7 in diameter), warmed as below
1½	cup	Shredded monterey jack cheese (6 ounces)
2	tablespoons	Margarine or butter, melted

Directions

Prepare Papaya Salsa and set aside. Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Warm tortillas: Heat in a hot, ungreased skillet or griddle for about 30 seconds to 1 minute. They also can be warmed in a 250 degree oven for 15 minutes. Or wrap several tortillas in dampened microwavable paper towels or microwavable plastic wrap and microwave on High for 15 to 20 seconds. Heat oven to 425 degrees. Spoon about ¼ cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons of the cheese. Fold tortillas over filling. Arrange five of the filed tortillas in ungreased jelly roll pan, 15½ x 10 ½ x 1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with papaya salsa.