Copycat BBQ Street Tacos

Allergens

Wheat, Soy (check the barbecue sauce ingredients for soy allergens)

Ingredients

• 2 lbs pulled pork, cooked and seasoned (see alternative preparation)
• 12 small corn tortillas
• 2 cups barbecue sauce
• 1 cup shredded Monterey Jack cheese
• 1 large red onion, thinly sliced
• 2 cups coleslaw
• 4 limes, cut into wedges
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat a grill or grill pan over medium high heat. Brush both sides of the corn tortillas with barbecue sauce and place them on the grill for about 30 seconds per side until slightly charred and heated through. Transfer to a plate and cover with foil to keep warm.
2. Arrange pulled pork, cheese, onion, coleslaw, lime wedges, and cilantro in small bowls or condiment holders for easy assembly.
3. To assemble tacos, place a charred tortilla on a plate, add a generous portion of pulled pork, top with cheese and sliced red onions. Finish it off with a scoop of coleslaw, a squeeze of lime, and a sprinkle of fresh cilantro.
4. Repeat with the remaining tacos, ensuring each one is assembled to perfection.

Chef’s Insight

The key to a great BBQ street taco is the right balance of flavors and textures, from the smoky pulled pork to the crisp coleslaw and zesty lime.

Notes

This recipe is a tasty twist on a famous restaurant or street-food classic, but feel free to customize it with your favorite BBQ sauces or additions.