Name: Grilled Pork Tacos and Papaya Salsa
Ingredients: -MARY WILSON BWVB02B; 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; 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Taco, Pork, Mexican	5	Servings

INGREDIENTS

		-MARY WILSON BWVB02B
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
1/4	lb	Pork boneless center loin roast; cut in 2×1/4 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

INSTRUCTIONS

PAPAYA SALSA
PORK MIXTURE
Date: Fri, 24 May 96 07:17:47 PDT
From: eboyd@shentel.net
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.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996

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