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 that are ready in under 20 minutes. 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 no more than five tortillas in aluminum foil and cook in a preheated 350°F for 15 to 20 minutes or 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 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.
  4. Serving size: 2 tacos

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