Memphis BBQ Smokehouse Street Tacos

Allergens

Gluten (in the form of wheat in some corn tortillas), soy (in some store-bought BBQ sauces)

Ingredients

• 2 cups cooked pulled pork
• 1 cup Memphis BBQ sauce
• 8 small corn tortillas
• 2 cups coleslaw
• 1/2 cup pickled red onions
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. Preheat the grill or stovetop to medium heat.
2. In a bowl, toss the pulled pork with the Memphis BBQ sauce until evenly coated.
3. Grill the corn tortillas for 1 2 minutes on each side until warm and slightly charred. Remove from heat.
4. Assemble the tacos by layering smoked pulled pork, coleslaw, pickled red onions, avocado slices, and a sprinkle of cilantro leaves onto each tortilla.
5. Serve immediately with lime wedges on the side for extra zest.

Chef’s Insight

To intensify the smokiness, marinate the pulled pork in the BBQ sauce overnight.

Notes

For a spicy kick, add a pinch of cayenne pepper to the Memphis BBQ sauce.