Grilled Pork Tacos With Papaya Salsa

• 1 papaya, peeled, seeded, cut in 1/2 inch cubes
• 1 small red chile, seeded and fine chopped
• 12 cup red onion, chopped
• 12 cup red bell pepper, chopped
• 12 cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• 14 lb boneless center cut pork loin roast, cut in 2x1/4 inch strips
• 12 cup fresh papaya, chopped
• 12 cup fresh pineapple, chopped
• 10 corn tortillas (cooked in oil)
• 1 12 cups monterey jack cheese, shredded (6 oz)
• 2 tablespoons margarine or 2 tablespoons butter, melted

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

papaya, red chile, red onion, red bell pepper, mint, lime juice, center, fresh papaya, fresh pineapple, corn tortillas, cheese, margarine

Taken from www.food.com/recipe/grilled-pork-tacos-with-papaya-salsa-132858 (may not work)