Grilled Pork Tacos and Papaya Salsa

40 minutes Prep: 15 minutes Cook: 25 minutes

132 calories per serving view nutrition facts

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Papaya salsa
1	medium	papaya	peeled, seeded, cut into 1/2 inch cubes
1	small	red chili peppers	seeded and finely chopped
1/2	cup	red onion	chopped
1/2	cup	sweet red bell pepper	chopped
1/2	cup	mint leaves	fresh, chopped
2	tablespoons	lime juice

Pork mixture
1/4	pound	pork loin roast	boneless, cut in 2x1/4 inch strips
1/2	cup	papaya	fresh, chopped
1/2	cup	pineapple, fresh	fresh, chopped
10	each	flour tortillas (10-inch)	warmed
1 1/2	cups	monterey jack cheese	shredded
2	tablespoons	margarine	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 degrees F.

Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons 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.

Salsa: Mix all ingredients.

Cover and refrigerate about 30 minutes or until chilled.

Makes 3 cups salsa.

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Serving Size 143g

Amount per Serving

Calories 132 53% of calories from fat