Grilled Pork Tacos & Papaya Salsa Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
-MARY WILSON BWVB02B,
PAPAYA SALSA
1: Papaya, peeled, seeded, cut in 1/2 inch cubes
1 small: Red chili, seeded and fine chopped
1/2 cup: Red onion, chopped
1/2 cup: Red bell pepper, chopped
1/2 cup: Fresh mint leaves, chopped
2 tbsp: Lime juice,
PORK MIXTURE
1/4 lbs: Pork boneless center loin roast, cut in 2x1/4 inch strips
1/2 cup: Fresh papaya, chopped
1/2 cup: Fresh pineapple, chopped
10: Flour tortillas (6 or 7" in diameter), warmed
1 1/2 cup: Monterey Jack cheese, shredded (6 oz)
2 tbsp: Margarine or butter, melted
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~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.
Source from luhu.jp
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.
Source from luhu.jp