Food Truck Favorite Lunch: BBQ Street-Fusion Tacos

Allergens

Wheat (corn tortillas), Soy (soy sauce and hoisin sauce)

Ingredients

• 1. 8 small corn tortillas 2. 1 lb boneless pork shoulder, thinly sliced 3. 1 cup barbecue sauce (homemade or store
• bought) 4. 1/2 cup hoisin sauce 5. 1/4 cup soy sauce 6. 1/4 cup rice vinegar 7. 1/4 cup brown sugar 8. 2 tsp sriracha (optional) 9. 1 tbsp vegetable oil 10. 1 large onion, thinly sliced 11. 2 cloves garlic, minced 12. 1 cup shredded cabbage 13. 1 cup shredded carrots 14. 1/4 cup chopped cilantro 15. 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together barbecue sauce, hoisin sauce, soy sauce, rice vinegar, brown sugar, and sriracha (if using). Set aside.
2. Heat vegetable oil in a large skillet over medium high heat. Sauté onion and garlic until softened, about 5 minutes.
3. Add sliced pork to the skillet with the onions and garlic. Cook until browned, about 4 5 minutes.
4. Stir in the sauce mixture and cook for an additional 2 minutes or until the pork is cooked through and coated in the sauce.
5. Warm tortillas by placing them directly on a hot grill or stove top for 10 15 seconds per side, or use a clean kitchen towel wrapped around a stack of tortillas and warmed in the microwave.
6. Assemble tacos with pork mixture, cabbage, carrots, cilantro, and a squeeze of lime juice.

Chef’s Insight

The combination of BBQ and Asian flavors creates a unique, bold taste that will have you coming back for more.

Notes

Feel free to add extra veggies like sliced jalapeños or pickled onions for an added kick.