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.

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