Grilled Pork Tacos & Papaya Salsa
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

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.


Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa.

Yield: 5 servings

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