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By now you know I’m a taco fanatic. I always have corn tortillas on my farm table at all times, just in case the right fillings become available to create a new taco recipe. And they often do. This time I happened to have a bunch of pork left over from this awesome slow cooker pork tenderloin that I made for part of our Easter dinner. I shredded it up in a bowl and added some smoky BBQ sauce, and this was born…

for 6 tacos (serves 2 to 3 people)

6 corn tortillas, “toasted” over a low gas burner, turning requently

approximately 1 and 1/2 cups shredded, cooked pork

approximately 1/3 cup BBQ sauce (we love Trader Joe’s brand)

approximately 1 and 1/2 cups carrot slaw (recipe below)

12 grape tomatoes, halved

lemon and/or lime wedges

fresh cilantro sprigs

sea salt and freshly ground black pepper

Combine leftover, cooked, shredded pork and BBQ sauce in a small bowl. Cover and heat in microwave. Fill prepared corn tortillas with the BBQ pork, slaw and tomatoes. Squeeze fresh lemon or lime wedges over tacos and top with cilantro sprigs or chopped cilantro. Salt and pepper to taste.

for the carrot slaw:

3 large carrots, peeled and shredded

3 green onions, chopped (including green tops)

1/4 cup (or more) mayonnaise

2 Tablespoons Sriracha hot sauce

1 large clove garlic, minced (optional)

Mix all slaw ingredients in a small mixing bowl until well combined. Use as topping for tacos or burgers.

Enjoy!

~Melissa