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make these tacos with either pork or chicken!
Course Main Course
Cuisine American, Tex-Mex
Servings 4


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


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
Keyword tacos