Ham tacos with mango-pineapple salsa
8
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Mango
½ cup(s), diced
Pineapple
½ cup(s), diced
Scallions
4 small, sliced, divided
Cilantro
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
4 tortilla(s), medium, warmed (6-inches each)
Instructions
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
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