Keep your tacos standing tall with Old El Paso Stand ‘n Stuff shells so you can pile the toppings on with ease!
- 4 Schnucks pork steaks
- 2 ears fresh sweet corn, shucked
- 2 tbsp. Schnucks olive oil, divided
- 1 cup Schnucks Braggin' Rights St. Louis BBQ sauce
- 1 cup canned sliced mango, drained, rinsed and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/4 cup lemon juice
- 3 tbsp. chopped fresh mint and/or cilantro, plus more to serve (if desired)
- 8 Old El Paso Stand N' Stuff taco shells
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup Mexican crema or sour cream
- Prepare grill for medium direct heat. Season steaks with salt and pepper if desired. Brush corn with olive oil.
- Add corn and pork to grill. Cover and cook, turning occasionally, 8–10 minutes or until kernels are tender and beginning to brown and pork has reached an internal temperature of 145 degrees. About two minutes before pork is done, brush with barbecue sauce and cook one minute on each side. Remove from grill and let rest 5 minutes. Slice pork.
- Cut corn kernels from ears and add to a mixing bowl with mango, red pepper, onion, lemon juice, herbs and 1/4 teaspoon salt. Toss gently to mix.
- Top tortillas with prepared pork, cabbage, corn salsa and crema. Garnish with additional fresh herbs, if desired. Serve immediately.
Ahhh glazing—where would grilling be without it? This is when meats and veggies are brushed with a sticky-sweet sauce resulting in a decadent, caramelized and oh-so-addicting crust. Not to be confused with mop sauce glazes should only be brushed onto foods within the last few minutes of cooking to ensure no sugars are burnt in the process.
728 CALORIES Per Serving
SATURATED FAT: 10G