---------- Recipe via Meal-Master (tm) v8.02
  Categories: Taco, Pork, Mexican
       Yield: 5 servings
            -MARY WILSON  BWVB02B
 -----------------------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
   Salsa:  Mix all ingredients.  Cover and refrigerate
   about 30 minutes or until chilled.  Makes 3 cups salsa.