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How To make Grilled Pork Tacos& Papaya Salsa

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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 T 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 T Margarine or butter :

melted
Directions: Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasi onally, 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.

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