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Ingredients
- Papaya Salsa (other recipe)
- 3/4 lb Pork boneless center loin roast, cut into 2x1/4 in strips
- 1/2 c. Minced fresh papaya
- 1/2 c. Minced fresh pineapple
- 10 x Four tortillas (6 or possibly 7 in diameter), warmed as below
- 1 1/2 c. Shredded monterey jack cheese (6 ounces)
- 2 Tbsp. Margarine or possibly butter, melted
Directions
- Prepare Papaya Salsa and set aside. Cook pork in 10-inch skillet over medium heat about 10 min, stirring occasionally, till no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, till warm. Hot tortillas: Heat in a warm, ungreased skillet or possibly griddle for about 30 seconds to 1 minute. They also can be warmed in a 250 degree oven for 15 min. Or possibly wrap several tortillas in dampened microwavable paper towels or possibly microwavable plastic wrap and microwave on High for 15 to 20 seconds.
- Heat oven to 425 degrees. Spoon about 1/4 c. of the pork mix onto half of each tortilla; top with about 2 Tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filed tortillas in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch; brush with melted margarine. Bake uncovered about 10 min or possibly till light golden. Repeat with remaining tacos. Serve with papaya salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 5 servings | |
| Calories 256 | |
| Calories from Fat 164 | 64% |
| Total Fat 18.26g | 23% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.83g | |
| Cholesterol 59mg | 20% |
| Sodium 259mg | 11% |
| Potassium 285mg | 8% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.55g | 1% |
| Protein 19.99g | 32% |
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