Luau Tacos

(12)
  1 reviews
  • 30|min prep time
  • 30|min total time
  • 8 ingredients
  • 6 servings

1
(18-oz.) container refrigerated honey hickory barbecue sauce with shredded pork
1
(15 1/4-oz.) can pineapple tidbits, drained
1
(10.5-oz.) pkg. (12 tortillas) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
12
oz. (3 cups) shredded Monterey Jack cheese or Mexican 4-cheese blend
1/4
cup chopped fresh cilantro
3
cups shredded iceberg or green leaf lettuce
1
large tomato, diced (1 cup)
Sour cream, if desired

Directions

  1. 1 In 1 1/2-quart saucepan, cook barbecue sauce with shredded pork and 2/3 cup of the pineapple tidbits over medium-high heat for 6 to 8 minutes, stirring occasionally, until thoroughly heated.
  2. 2 In 10-inch skillet, cook each tortilla over medium-high heat for 20 to 30 seconds, turning once, until thoroughly heated.
  3. 3 Onto each warm tortilla, spoon about 3 tablespoons pork mixture, 1/4 cup cheese, 1 teaspoon cilantro, 1/4 cup lettuce, heaping tablespoon tomato and scant tablespoon remaining pineapple tidbits. Top each with sour cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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