Game Day BBQ Street Tacos

Allergens

Dairy (in cotija cheese)

Ingredients

• 1. 1 lb boneless, skinless chicken thighs or pork tenderloin 2. 1/2 cup barbecue sauce (store
• bought or homemade) 3. 8 small corn tortillas 4. 1 cup shredded lettuce 5. 1 cup diced tomatoes 6. 1/2 cup crumbled cotija cheese 7. 1 avocado, sliced 8. 1 lime, cut into wedges 9. Fresh cilantro leaves

Instructions

1. In a large skillet, cook the chicken or pork over medium high heat until browned and cooked through. Transfer to a plate and let rest for a few minutes before shredding.
2. Return the meat to the skillet and add the barbecue sauce. Stir to coat the meat evenly, then reduce heat and simmer for 5 7 minutes, until the sauce is heated through.
3. Warm the corn tortillas on a griddle or in the microwave.
4. Assemble the tacos by layering shredded chicken or pork, lettuce, tomatoes, cotija cheese, avocado slices, and a squeeze of lime juice on each tortilla. Garnish with fresh cilantro leaves.

Chef’s Insight

Use your favorite store-bought barbecue sauce or make it from scratch to personalize this recipe even further.

Notes

Feel free to add additional toppings like pickled onions or jalapeños for added flavor and crunch.