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home > recipes > meat > grilled pork tacos and papaya salsa
Title: GRILLED PORK TACOS & PAPAYA SALSA Categories: Tex-mex, Pork, Mexican Yield: 5 servings -MARY WILSON BWVB02B 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 tb 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 tb Margarine or butter; 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~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.

Grilled Pork Tacos and Papaya Salsa


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keyword: grilled
keyword: tacos
keyword: papaya
keyword: salsa
ethnicity: mexican
recipes for meat
recipes by johanssen
Email Address:
(posted August 24, 1998)

Title: GRILLED
PORK TACOS & PAPAYA SALSA
Categories:
Tex-mex, Pork, Mexican
Yield: 5 servings

-MARY WILSON BWVB02B

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 tb
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 tb
Margarine or butter; 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~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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