Grilled Pork Tacos
Submitted by meeka
Grilled pork tacos with tropical papaya and pineapple mixed into the filling, folded with Monterey Jack cheese, and baked until golden. Served with fresh papaya salsa for a sweet-savory taco night.
YIELD
5 servingsPREP
10 minCOOK
40 minREADY
50 minThese pork tacos go tropical with fresh papaya and chopped pineapple stirred right into the pork filling. Folded in flour tortillas with Monterey Jack cheese, brushed with butter, and baked until the shells turn golden and crispy.
The pork loin gets sliced into thin strips and cooked in a skillet until just done, then the papaya and pineapple go in. The fruit warms through without turning mushy, keeping its bright, juicy sweetness against the savory pork.
Baking the filled tacos on a sheet pan is the step that transforms these from soft tacos into something closer to a crispy taquito. The melted margarine brushed on the outside creates a golden, buttery crust during the 10-minute bake. The cheese melts inside and holds everything together.
Papaya salsa on the side adds a fresh, raw fruit contrast to the hot, baked tacos. The combination of cooked fruit inside and fresh fruit on top gives you two different textures and flavor intensities from the same ingredients.
Chef Tips
- Warm the tortillas before filling so they fold without cracking.
- Don’t overfill. ¼ cup of filling per tortilla is just right. More and the tacos won’t fold shut.
- Bake in batches of five so each taco has room on the pan and the air circulates for even crisping.
- Serve immediately. The crispy shells soften fast as the filling steams.
Variations
- Mango pork tacos: Replace papaya with fresh mango in both the filling and salsa for a different tropical flavor.
- Spicy version: Add diced jalapeño to the pork filling and a squeeze of lime juice.
- Chicken swap: Use sliced boneless chicken breast or thigh instead of pork loin.
Ingredients
Directions
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 F 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 F.
Spoon about ¼ 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, 15½ x 15½ 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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