Grilled Pork Tacos& Papaya Salsa

• 1 medium papayas peeled, seeded, cut into 1/2 inch cubes
• 1 Sm red chili peppers seeded and finely chopped
• 1/2 cup red onion
• 1/2 cup sweet red bell peppers
• 1/2 cup mint leaves fresh, chopped
• 2 tablespoons lime juice
• 1/4 Lb pork boneless center loin roast, cut in 2x1/4 inch strips
• 1/2 cup papayas fresh
• 1/2 cup pineapple, fresh fresh,
• 10 each flour tortillas 6 or 7 inch diameter, warmed
• 1 1/2 cups monterey jack cheese
• 2 tablespoons margarine or butter,

1. Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain.
2. Stir in papaya and pineapple.
3. Heat, stirring occasionally, until hot.
4. Heat oven to 425F (220C).
5. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons of the cheese.
6. Fold tortillas over filling.
7. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine.
8. Bake uncovered about 10 minutes or until light golden brown.
9. Repeat with remaining tacos.
10. Serve with Papaya Salsa.
11. Salsa: Mix all ingredients.
12. Cover and refrigerate about 30 minutes or until chilled.

red chili peppers, red onion, sweet red bell peppers, mint leaves fresh, lime juice, pork, papayas fresh, pineapple, flour tortillas, cheese, margarine

Taken from recipeland.com/recipe/v/grilled-pork-tacos-amp-papaya-s-47603 (may not work)