Photo of Ham Tacos with Mango-Pineapple Salsa by WW

Ham Tacos with Mango-Pineapple Salsa

Total Time
18 min
15 min
3 min
Leftover ham receives a major makeover in these Caribbean-inspired tacos. If you can’t find mango, you can use all pineapple in the salsa or substitute diced or shredded apple. The shredded napa cabbage adds a lovely crunch. If you have the time, you can toast the flour tortillas one by one in a dry, oil-free skillet over medium heat for about 30 seconds per side or until browned. Or use a hands-free oven method: Wrap and seal a stack of tortillas in aluminum foil and cook in a preheated 350°F until heated through. You can do multiple packets in the oven at the same time.



½ cup(s), diced


½ cup(s), diced

Uncooked scallion(s)

4 small, sliced, divided


3 Tbsp, chopped

Lime zest

1 tsp

Cooking spray

4 spray(s)

Cooked lean ham

6 oz, coarsely chopped

Ground cumin

1 tsp

Shredded uncooked napa cabbage

¾ cup(s)

Flour tortilla(s)

4 medium, warmed (6-inches each)


  1. To make salsa, toss together mango, pineapple, 1/2 of scallions, cilantro, and lime zest in a bowl; set aside.
  2. Coat a nonstick skillet with cooking spray; set over medium heat. Sprinkle ham with cumin and add to skillet with remaining scallions; cook, stirring occasionally, until ham is lightly browned, about 3 minutes.
  3. Spoon about 1/4 cup ham mixture into each tortilla; top each with 3 tbsp cabbage and 1/4 cup salsa. Serve with lime wedges and hot sauce, if desired.
  4. Serving size: 2 tacos