Smoky Southern BBQ Street Tacos

Allergens

Gluten (in corn tortillas), Dairy (in coleslaw, if store-bought)

Ingredients

• 2 cups pulled pork (cooked)
• 1 cup BBQ sauce
• 8 small corn tortillas
• 2 cups coleslaw
• 1/2 cup pickled red onions
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. In a medium saucepan, warm the BBQ sauce over low heat. Add the pulled pork and cook for about 5 minutes until heated through. Stir occasionally to combine flavors.
2. Warm corn tortillas in a dry pan or microwave for 10 15 seconds until pliable.
3. Assemble the tacos by layering pulled pork, coleslaw, pickled red onions, and a sprinkle of cilantro on each tortilla. Top with jalapeño slices if desired.
4. Squeeze lime juice over the top and serve immediately.

Chef’s Insight

The combination of sweet, tangy, and smoky flavors in this dish is an ode to the South, where BBQ meets street food culture.

Notes

This recipe can be easily doubled or tripled to feed a larger crowd.