Grilled Pork Tacos and Papaya Salsa - serves 5

Papaya salsa:
1 papaya; peeled, seeded, cut in 1/2 inch cubes
1 sm red chili; 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 tbsp Lime juice

Pork mixture:
1/4 lb pork boneless center loin roast; cut in 2x1/4 inch strips
1/2 cup fresh papaya; chopped
1/2 cup fresh pineapple; chopped
10 flour tortillas (6 or 7" in diameter); warmed
1 1/2 c Monterey Jack cheese; shredded (6 oz)
2 tb Margarine or butter; melted

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 425F.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 brinch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa.

Who doesn't like to try ethnic food?  Have you learned how to cook tasty Native American food?  There are many different cultures out there with many different kinds of food.  From Italian food to Native American cooking, adding new flavors can excite your taste buds!