TWO WAY TACOS WITH ROASTED TOMATO AND SQUASH SALSA
make these tacos with either pork or chicken!
Ingredients
BBQ Pork Tacos
- 1 1/2-2 lbs cooked BBQ pork
- 8 flour tortillas
- BBQ sauce
- olive oil
- Roasted Tomato and Squash Salsa
Salsa Chicken Tacos
- 6 boneless chicken thighs
- 1 cup medium salsa
- 1 bottle beer
- 1 pkg taco seasoning mix
- 8 stand and stuff corn taco shells
- 8 oz. shredded Mexican blend cheese
- guacamole sour cream, optional
- Roasted Tomato and Squash Salsa
Roasted Tomato and Squash Salsa
- 1-2 yellow squash halved and sliced
- 1-2 zucchini halved and sliced
- 1/2-1 pint grape or cherry tomatoes
- 1/2- 1 red or sweet onion sliced
- olive oil
- salt & pepper
Instructions
BBQ Pork Tacos
- Grill pork until done. Chop or shred or use take out BBQ pork.
- Fry tortillas lightly in skillet with a little olive oil until they start to turn golden, flip and cook other side, leaving tortillas still flexible enough to fold Drain on paper towels.
- Fill tortillas with half way with pork and drizzle with BBQ sauce. Add vegetables and fold into tacos to serve. Makes 8
Roasted Tomato and Squash Salsa
- Place vegetables on a foil or parchment lined baking sheet. Season. Drizzle with olive oil and toss to coat. Bake at 400 for 20-30 minutes.
Salsa Chicken
- Sprinkle with taco seasoning, cover with salsa and beer. Cover and cook on low heat 6 hours or high heat 3 hours.
- Remove chicken to bowl and shred.
- Place 1/2 oz cheese in the bottom of each shell and top with shredded chicken and then remaining cheese.
- Bake for 10 minutes at 350-400 degrees for 10 minutes to cook shells and melt cheese. Top with guacamole, if desired, and then fill with roasted vegetable salsa