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Ingredientes
- 1 x Papaya, peeled, seeded, cut in 1/2 inch cubes
- 1 sm Red chili, seeded and fine minced
- 1/2 c. Red onion, minced
- 1/2 c. Red bell pepper, minced
- 1/2 c. Fresh mint leaves, minced
- 2 Tbsp. Lime juice
- 1/4 lb Pork boneless center loin roast, cut in 2x1/4 inch strips
- 1/2 c. Fresh papaya, minced
- 1/2 c. Fresh pineapple, minced
- 10 x Flour tortillas (6 or possibly 7" in diameter), warmed
- 1 1/2 c. Monterey Jack cheese, shredded (6 ounce)
- 2 Tbsp. Margarine or possibly butter, melted
Direcciones
- 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. Heat oven to 425 F. 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 filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine. Bake uncovered about 10 min or possibly till light golden. Repeat with remaining tacos. Serve with Papaya Salsa.
- Makes 5servings.
- Salsa: Mix all ingredients. Cover and chill about 30 min or possibly till chilled.
- Makes 3 c. salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 5 servings | |
| Calories 231 | |
| Calories from Fat 144 | 62% |
| Total Fat 16.1g | 20% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.83g | |
| Cholesterol 40mg | 13% |
| Sodium 247mg | 10% |
| Potassium 315mg | 9% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.57g | 4% |
| Protein 12.94g | 21% |
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