Best Grilled Pork Papaya Tacos Recipes

GRILLED PORK & PAPAYA TACOS

Grilled Pork & Papaya Tacos image

As you know, grilled pork loves fruit! But if you've never tried pork with papaya, you're in for quite a taco treat tonight.

Provided by My Food and Family

Categories Recipes

Time 4h40m

Yield Makes 6 servings, two tacos each.

Number Of Ingredients 8

Ingredients

1 cup KRAFT Original Barbecue Sauce
2 cups chopped peeled papayas, divided
1/2 cup GREY POUPON Savory Honey Mustard
2 Tbsp. ground cumin
1-1/4 lb. boneless country-style pork ribs
1/4 cup fresh mint, finely chopped
2 tsp. cracked black pepper
12 flour tortillas (6 inch), warmed

Steps:

Place barbecue sauce, 1 cup of the papayas, the mustard and cumin in blender; blend until smooth. Pour over ribs in resealable plastic bag. Seal bag; turn to evenly coat ribs with barbecue sauce mixture. Refrigerate 4 hours to marinate, turning bag occasionally. Remove ribs from marinade; discard bag and marinade.
Preheat grill to medium-high heat. Grill ribs 12 to 15 min. on each side or until cooked through. Shred meat with two forks.
Mix remaining 1 cup papayas, the mint and pepper; spread evenly onto tortillas. Top with meat; roll up.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

GRILLED PORK TACOS WITH PAPAYA SALSA

Grilled Pork Tacos With Papaya Salsa image

Make and share this Grilled Pork Tacos With Papaya Salsa recipe from Food.com.

Provided by mariposa13

Categories Pork

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.
Makes 3 cups salsa.
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°F
Spoon about 1/4 cup of the pork mixture 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 minutes or until light golden brown.
Repeat with remaining tacos.
Serve with Papaya Salsa.