Grilled pork tacos & papaya salsa
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MARY WILSON BWVB02B | ||
| 1 | Papaya; peeled, seeded, cut in 1/2 inch cubes | |
| 1 | small | Red chili; seeded and fine chopped |
| ½ | cup | Red onion; chopped |
| ½ | cup | Red bell pepper; chopped |
| ½ | cup | Fresh mint leaves; chopped |
| 2 | tablespoons | Lime juice |
| ¼ | pounds | Pork boneless center loin roast; cut in 2x1/4 inch strips |
| ½ | cup | Fresh papaya; chopped |
| ½ | cup | Fresh pineapple; chopped |
| 10 | Flour tortillas (6 or 7\" in diameter); warmed | |
| 1½ | cup | Monterey Jack cheese; shredded (6 oz) |
| 2 | tablespoons | Margarine or butter; melted |
Directions
PAPAYA SALSA
PORK MIXTURE
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. Heat oven to 425~F. Spoon about ¼ cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings.
Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa.