Ham Tacos with Mango-Pineapple Salsa
- Total Time
Give leftover lean ham a Caribbean-spin with these tropical-inspired tacos. If you can’t find mango, swap in diced or shredded apple.
mango(es)½ cup(s), diced
pineapple½ cup(s), diced
uncooked scallion(s)4 small, sliced, divided
cilantro3 Tbsp, chopped
lime zest1 tsp
cooking spray4 spray(s)
cooked lean ham6 oz, coarsely chopped
ground cumin1 tsp
shredded uncooked napa cabbage¾ cup(s)
flour tortilla(s)4 medium, warmed (6-inches each)
- To make salsa, toss together mango, pineapple, 1/2 of scallions, cilantro, and lime zest in a bowl; set aside.
- 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.
- Spoon about 1/4 c ham mixture into each tortilla; top each with 3 Tbsp cabbage and 1/4 c salsa. Serve with lime wedges and hot sauce, if desired.
- Serving size: 2 tacos