1GRILL pork over medium-high heat for 20 to 30 min. or until well-browned and no longer pink in center (155° F internal temperature). Let rest 10 min. Shred meat with the grain using tines of fork into bite-size pieces. Keep warm.
2COMBINE mustard, barbecue sauce and salsa in bowl and whisk to blend.
3BRUSH corn tortillas lightly with oil, grill over medium heat for 30 seconds on each side. Fold closed.
4FILL each taco with 1/3 cup meat, 1 tbsp. mustard salsa, 1 tsp. each of diced onions and shredded cheese, and a sprig of cilantro. Serve additional mustard salsa on the side.
Nutrition information coming soon.
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