Grilled pork tacos
5 Servings
Ingredients
| Quantity | 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.