BBQ Tacos with Pomegranate Seeds

Day PartDinner
Menu PartSandwich/Wrap
Cuisine TypeMexican

Chef Amanda Downing
Rockit Ranch

Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes for a festive garnish.


1 tbsp. vegetable oil
1 1/2 lb. roasted pork shoulder, chopped
1/2 cup prepared barbecue sauce
16 corn tortillas (6-in. size)
1/2 cup grated queso fresco
1/4 cup roasted tomatillo salsa
1/4 cup pomegranate seeds
8 springs cilantro


1. Heat a large saute pan over medium-high heat. Add 1 tablespoon vegetable oil. Add the pork or chicken; lightly saute to heat through.
2. Stir in barbecue sauce; heat through.
3. Preheat a griddle. Warm tortillas on both sides on hot griddle.
4. Per serving, layer 2 tortillas on top of each other. Divide pork into each set of tortillas to make 8 tacos total. Spoon about 1 tablespoon tomatillo salsa over each taco. Divide queso fresco, pomegranate seeds and cilantro sprigs on top of each taco.

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