Recipe - Grilled Pork Tacos

MARY WILSON BWVB02B

PAPAYA SALSA
1 Papaya; peeled, seeded, cut
in One half inch cubes
1 small Red chili; seeded and fine
chopped
One half cup Red onion; chopped
One half cup Red bell pepper; chopped
One half cup Fresh mint leaves; chopped
2 tablespoon Lime juice

PORK MIXTURE
One fourth pound Pork boneless center loin
roast; cut in 2xOne fourth inch
strips
One half cup Fresh papaya; chopped
One half cup Fresh pineapple; chopped
10 Flour tortillas (6 or 7" in
diameter); warmed
1 One half cup Monterey Jack cheese;
shredded (6 oz)
2 tablespoon Margarine or butter; melted

Date: Fri, 24 May 96 07:17:47 PDT

From: eboyd@shentel.net

Cook pork in 10inch 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.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996