Go Back
Burnt End Street Tacos
Print
Burnt End Street Tacos
Prep Time
10 mins
Cook Time
5 mins
 

Burnt End Street Tacos use leftover burnt ends to make the most delicious street tacos topped with spicy mayo and sweet pickled red onions

Course: Main Course
Cuisine: American, Mexican
Keyword: Burnt Ends, Chuck Roast, Leftover Pulled Pork, Pellet Grill, Pickled Red Onions, Recipe, Taco, Tacos, TikTok, Traeger
Servings: 4
Calories: 426 kcal
Author: Cheri Renee
Ingredients
  • 1 pound leftover burnt ends (recipe link in post above or use your own brisket, chuck roast, or pork belly burnt ends)
  • 8 to 12 street size tacos (flour or corn)
  • 1 cup slaw or lettuce (I used a salad kit with carrots, cabbage, and cilantro)
  • 1/2 cup spicy mayo (Asian section of grocery store)
  • 1 cup cotija cheese or cheese of choice
  • Optional: sweet pickled red onions (recipe link in post above) or pickled jalapenos
Instructions

  1. Heat your leftover burnt ends, either microwave or in a skillet.

  2. Warm flour tortillas if using, or if using corn tortillas set a skillet over medium high heat with a little oil (maybe a tsp or two) and place each corn tortillas in the pan, flipping a few times until slightly charred.

  3. Put some slaw on each tortilla, then top with the warm burnt ends, spicy mayo, cheese, and sweet pickled red onions or jalapenos if desired.