Cookwith

Name: Spicy BBQ Rib Street Tacos
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 cups leftover spicy dry rub BBQ rib meat, shredded; 1 tablespoon olive oil; 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 cup corn kernels (fresh, frozen, or canned and drained); 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 small corn or flour tortillas; 1/2 cup shredded cabbage or slaw mix; 1/4 cup chopped cilantro; 1/3 cup BBQ sauce (plus extra for drizzling, optional); 1 lime, cut into wedges

Spicy BBQ Rib Street Tacos

miradugm

Transform your leftover spicy BBQ rib meat into vibrant, flavor-packed BBQ Rib Street Tacos! This recipe gives new life to your ribs, pairing their smoky, spicy richness with crisp veggies and a tangy slaw. The quick sauté of onions, peppers, and corn adds sweetness and crunch, while a splash of fresh lime and cilantro brightens every bite. These tacos are a fun, hands-on dinner—perfect for a casual weeknight or impressing friends with creative leftovers. Plus, they’re easily customizable and make great use of what you have on hand, minimizing food waste and maximizing deliciousness.

Ingredients

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onion and bell pepper. Sauté for 3-4 minutes until softened and slightly caramelized.
Stir in the corn, smoked paprika, cumin, salt, and black pepper. Cook for another 2 minutes.
Add the shredded BBQ rib meat and BBQ sauce to the skillet. Toss everything together and cook for 2-3 minutes until heated through and well combined. Remove from heat.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble, layer each tortilla with a scoop of the rib and veggie mixture, a handful of shredded cabbage or slaw, and a sprinkle of cilantro.
Drizzle with extra BBQ sauce if desired, and serve with lime wedges for squeezing.
Serve immediately. Store any leftover filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.