Grilled Pork Tacos& Papaya Salsa
Yield
5 servingsPrep
40 minCook
30 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Papaya salsa | |||
| 1 | medium |
papayas
peeled, seeded, cut into 1/2 inch cubes |
|
| 1 | Sm |
red chili peppers
seeded and finely chopped |
*
|
| ½ | cup |
red onion
|
|
| ½ | cup |
sweet red bell peppers
|
|
| ½ | cup |
mint leaves
fresh, chopped |
*
|
| 2 | tablespoons |
lime juice
|
|
| Pork mixture | |||
| ¼ | Lb |
pork
boneless center loin roast, cut in 2x1/4 inch strips |
*
|
| ½ | cup |
papayas
fresh |
*
|
| ½ | cup |
pineapple, fresh
fresh, |
*
|
| 10 | each |
flour tortillas
6 or 7 inch diameter, warmed |
*
|
| 1 ½ | cups |
monterey jack cheese
|
*
|
| 2 | tablespoons |
margarine
or butter, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Papaya salsa | |||
| 1 | medium |
papayas
peeled, seeded, cut into 1/2 inch cubes |
|
| 1 | Sm |
red chili peppers
seeded and finely chopped |
*
|
| 118 | ml |
red onion
|
|
| 118 | ml |
sweet red bell peppers
|
|
| 118 | ml |
mint leaves
fresh, chopped |
*
|
| 3E+1 | ml |
lime juice
|
|
| Pork mixture | |||
| 0.3 | Lb |
pork
boneless center loin roast, cut in 2x1/4 inch strips |
*
|
| 118 | ml |
papayas
fresh |
*
|
| 118 | ml |
pineapple, fresh
fresh, |
*
|
| 1E+1 | each |
flour tortillas
6 or 7 inch diameter, warmed |
*
|
| 355 | ml |
monterey jack cheese
|
*
|
| 3E+1 | ml |
margarine
or butter, |
|
Directions
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℉ (220℃).
Spoon about ¼ 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.
