BBQ TACOS RECIPES

BBQ PORK TACOS RECIPE - FOOD.COM

BBQ Pork Tacos Recipe - Food.com image

These delicious Mexican style tacos are the perfect choice to prepare a quick dinner. Made with pork loin in a barbecue sauce and pico de gallo-style salad. I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one. Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos. Enjoy it.

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 25 tacos, 25 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork loin
2 cups barbecue sauce
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 diced tomatoes
1 cup fresh cilantro
1 lemon, juice of
salt and pepper
25 corn tortillas

Steps:

PORK.
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
SALAD.
Place all ingredients in a bowl stir well.
TO SERVE.
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

Nutrition Facts : Calories 188, FatContent 6, SaturatedFatContent 1.9, CholesterolContent 21.8, SodiumContent 307.6, CarbohydrateContent 24.8, FiberContent 2.9, SugarContent 10, ProteinContent 9.7

BBQ CHICKEN-AND-BLACK BEAN TACOS RECIPE | COOKING LIGHT

BBQ Chicken-and-Black Bean Tacos Recipe | Cooking Light image

Celebrate the beginning of summer with bright flavors and fresh weeknight dinners. A kid-friendly mix of quality convenience items and bright produce imparts fresh taste with minimal legwork. Rotisserie chicken gets a flavor boost from smoky barbecue sauce before being tucked in a warm tortilla and embellished with toppings. The quick filling combines a mix of quality convenience items and fresh produce for the perfect combination of speed and taste. Look to organic barbecue sauce with less added sugar, such as Annie’s. A dollop of zesty Greek yogurt offers a cool counterpoint and velvety creaminess. These better-than-takeout tacos are protein-packed and ready in less than 30 minutes—now that’s how you win a weeknight.

Provided by Jamie Vespa

Total Time 25 minutes

Yield Serves 5 (serving size: 2 tacos)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
2/3 cup diced red bell pepper (from 1 bell pepper)
3/4 cup frozen whole kernel sweet corn, thawed
3/4 cup canned unsalted black beans, rinsed and drained
12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 1/2 cups)
1/3 cup organic barbecue sauce (such as Annie's)
10 (6-in.) corn tortillas
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

Steps:

Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside. Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through. Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture. Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.

Nutrition Facts : Calories 331, CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 6.6 g, FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 1.1 g, SodiumContent 465 mg, SugarContent 6 g

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