Directions: Cook pork in 25 cm skillet over medium heat about 10 minutes, stirring occasi onally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Heat oven to 220ºC F. Spoon about quarter cup of the pork mixture onto half of each tortilla; top with about 2 tablespoon. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15.5x 10.5x1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings. Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa.