Papaya Salsa (with Grilled Pork Tacos)

Recipe from: <a href=http://www.simpleinternet.com/recipes/>International Recipes OnLine</a>
Servings: 3 cups

1   Papaya; peeled, seeded, cut, in 1/2 inch cubes
1   small 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

Mix all ingredients.  Cover and refrigerate about 30 minutes or until chilled.  

<u>Serving suggestion</u>:

<b>Grilled Pork Tacos and Papaya Salsa</b>

Servings: 5

    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 cup  Monterey Jack cheese, shredded (6 oz)
      2 Tbsp 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 425&#176;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.