Barbacoa Street Tacos
I am a taco fanatic. Honestly. If I had to choose one thing to eat for the rest of my life it would be tacos. I just love them so much!
During summer I eat them all the time. Probably because they’re quick to make and can make so many varieties. They just seem like warm weather food to me, no?
These tacos I made using our Barbacoa, but also using Crepini Egg Thins from Costco as tortillas. The combo is wicked. Top them with the Fire Roasted Tomatillo Avocado Salsa and yes, yes, yes!!! Solid ten.
Summer is essentially here and these are perfect for a BBQ. You can make the Barbacoa the day before and heat it on a pan on the grill to crisp it up a bit along with the tortillas and you have yourself a successful backyard BBQ taco.
Barbacoa Street Tacos
Ingredients
Fire Roasted Tomatillo Avocado Salsa
- 3 tomatillos, peeled and skin blistered and charred (you can use your gas burner or broiler for this)
- 2 jalapenos (use 1 for less spicy)
- 2 generous handfuls cilantro
- 1 avocado
- 1 lime, juiced
- 1 teaspoon cumin
- Pink Himalayan salt, to taste
- Black pepper, to taste
Tacos
- Crepini Egg Thins, or tortillas of choice
- Barbacoa
- Red onion, finely chopped
- 4 radishes, thinly sliced
- 1 cup cilantro, roughly chopped
- 1 lime, sliced into wedges
Instructions
- Prepare Barbacoa as directed up to 24-hours in advance.
- Add all ingredients for the salsa into a food processor or blender and blend until smooth. Chill in fridge for at least 30 minutes.
- Heat Crepini Egg Whites on a pan over medium heat or grill for 10-15 seconds each side. I use two per taco to ensure they don’t break. I’ve never tried it with just one so I don’t actually know if they would break, but they are fairly thin so I play it on the safe side.
- Fill and garnish tacos, enjoy!
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