Grilled Pork Tacos & Papaya Salsa

• -------PAPAYA SALSA------
• 1/2 Papayas; peeled, seeded, cut - in 3/8 to 1/2 inch cubes
• 2 sm Red chili; seeded and fine - chopped
• 1 c Red onion; chopped
• 1 c Red bell pepper; chopped
• 1 c Fresh mint leaves; chopped
• 4 tb Lime juice
• ---------PORK MIXTURE-------
• 1/2 lb Pork boneless center loin - roast; cut in 2x1/4 inch - strips - or schreded
• 1/2 Fresh papaya; coarse chopped
• 1 c Fresh or canned pineapple; coarse chopped
• 5 Flour tortillas (6 or 7" in - diameter)
• 1 1/2 c Monterey Jack cheese;
• 1 1/2 c Mozzarella cheese; shredded or even use stringy cheese
• 4 tb Margarine or butter; melted

1. Heat oven to 425~F.
2. Cook pork in 10-inch skillet over medium heat about 10
3. minutes, stirring ccasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Spoon about 1/4 cup, or more, of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold or roll tortillas over filling and cheese.
4. Arrange five of the filled tortillas in ungreased cake pan, 13x9 inch; brush with melted margarine.
5. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos.
6. Serve with Papaya Salsa. Makes 5 servings.
7. ------------------
8. Salsa:
9. Mix all ingredients. Cover and refrigerate about an hour or until chilled.
10. Best if made in the morning for an evening meal. The flavors mix and enhance.
11. Makes 4 cups salsa.

red chili, red onion, red bell pepper, fresh mint, lime juice, center loin, coarse, pineapple, flour tortillas, cheese, mozzarella cheese, margarine

Taken from www.epicurious.com/recipes/member/views/grilled-pork-tacos-papaya-salsa-1218304 (may not work)