*  Exported from  MasterCook  *
 
                     GRILLED PORK TACOS & PAPAYA SALSA
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Fruits                           Pork
                 Mexican                          Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 					
                         PAPAYA SALSA
 					
    1                    Papaya -- peeled, seeded, cut
                         - in 1/2 inch cubes
    1       sm           Red chili -- seeded and fine
                         - chopped
      1/2   c            Red onion -- chopped
      1/2   c            Red bell pepper -- chopped
      1/2   c            Fresh mint leaves -- chopped
    2       tb           Lime juice
                         -----------------------PORK MIXTURE
 					
      1/4   lb           Pork boneless center loin
                         - roast -- cut in 2x1/4 inch
                         - strips
      1/2   c            Fresh papaya -- chopped
      1/2   c            Fresh pineapple -- chopped
   10                    Flour tortillas (6 or 7″ in
                         - diameter) -- warmed
    1 1/2   c            Monterey Jack cheese
                         - shredded (6 oz)
    2       tb           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.      Salsa:  Mix all ingredients.  Cover and refrigerate  
  about 30 minutes or until chilled.  Makes 3 cups salsa.   
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving