BBQ |
Grilled Pork Tacos & Papaya Salsa |
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| Papaya salsa: 1 papaya; peeled, seeded, cut in 1 1 small red chili; 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 tablespoon lime juice Pork Mixture: 1/4 lb pork boneless center loin roast; cut in 2x1/4 inch strips 1/2 cup fresh papaya; chopped 1/2 cup fresh pineapple; chopped 10 flour tortillas (6 or 7 in diamete; r), warmed 1 1/2 cup monterey jack cheese; shredded (6 oz) 2 tablespoon margarine or butter; melted |
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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 1/4 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.
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