Peruvian BBQ Tacos

Name: Peruvian BBQ Tacos
Ingredients: 64 each uncooked jumbo shrimp, peeled, deveined (16/20 ct.), grilled, chopped; 2 qt. cooked quinoa; 2 cups smoked ham, warmed, chopped; 2 cups fresh corn kernels, charred; 2-1/2 cups OPEN PIT Hickory Smoke Barbecue Sauce, divided; 32 each corn tortillas, lightly grilled; 128 each fresh cilantro leaves

7 ingredients

5 steps

Ingredients

64 each uncooked jumbo shrimp, peeled, deveined (16/20 ct.), grilled, chopped
2 qt. cooked quinoa
2 cups smoked ham, warmed, chopped
2 cups fresh corn kernels, charred
2-1/2 cups OPEN PIT Hickory Smoke Barbecue Sauce, divided
32 each corn tortillas, lightly grilled
128 each fresh cilantro leaves

Directions

1

Combine shrimp, quinoa, ham, corn, and half the barbecue sauce.
2

Fill each tortilla with about 3-1/2 oz.
3

shrimp mixture.
4

Drizzle with remaining barbecue sauce.
5

Garnish with cilantro.

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