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40 minutes
Prep: 15 minutes
Cook: 25 minutes
132 calories per serving view nutrition facts
5 servings
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| Papaya salsa | |||
| 1 | medium | papaya | peeled, seeded, cut into 1/2 inch cubes |
| 1 | small | red chili peppers | seeded and finely chopped |
| 1/2 | cup | red onion | chopped |
| 1/2 | cup | sweet red bell pepper | chopped |
| 1/2 | cup | mint leaves | fresh, chopped |
| 2 | tablespoons | lime juice | |
| Pork mixture | |||
| 1/4 | pound | pork loin roast | boneless, cut in 2x1/4 inch strips |
| 1/2 | cup | papaya | fresh, chopped |
| 1/2 | cup | pineapple, fresh | fresh, chopped |
| 10 | each | flour tortillas (10-inch) | warmed |
| 1 1/2 | cups | monterey jack cheese | shredded |
| 2 | tablespoons | margarine | 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 degrees F.
Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tablespoons 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.
Salsa: Mix all ingredients.
Cover and refrigerate about 30 minutes or until chilled.
Makes 3 cups salsa.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 80mg | 3% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 28% | Vitamin C | 101% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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