Grilled Pork Tacos With Papaya Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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From Ingredients:
1 papaya, peeled, seeded, cut in 1/2 inch cubes |
1 small red chile, seeded and fine chopped |
1/2 cup red onion, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup fresh mint leaves, chopped |
2 tablespoons lime juice |
1/4 lb boneless center cut pork loin roast, cut in 2x1/4 inch strips |
1/2 cup fresh papaya, chopped |
1/2 cup fresh pineapple, chopped |
10 corn tortillas (cooked in oil) |
1 1/2 cups monterey jack cheese, shredded (6 oz) |
2 tablespoons margarine or 2 tablespoons butter, melted |
Directions:
1. Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.
2. Makes 3 cups salsa.
3. Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple.
4. Heat, stirring occasionally, until hot. Heat oven to 425°F
5. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp of the cheese.
6. Fold tortillas over filling.
7. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine.
8. Bake uncovered about 10 minutes or until light golden brown.
9. Repeat with remaining tacos.
10. Serve with Papaya Salsa.
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