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Grilled Pork Tacos
Yield: 5 servings

3/4 lb pork boneless center loin roast, cut into 2x1/4 in strips
1/2 c chopped fresh papaya
1/2 c chopped fresh pineapple
10 flour tortillas (6 or 7 in diameter), warmed as below
1 1/2 c shredded monterey jack cheese (6 ounces)
2 tb margarine or butter, melted

Prepare Papaya Salsa and set aside. 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.

Warm tortillas: Heat in a hot, ungreased skillet or griddle for
about 30 seconds to 1 minute. They also can be warmed in a 250
degree oven for 15 minutes. Or wrap several tortillas in dampened
microwavable paper towels or microwavable plastic wrap and microwave
on High for 15 to 20 seconds.

Heat oven to 425 degrees. 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 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 minutes or until light golden brown. Repeat
with remaining tacos. Serve with papaya salsa.


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