Pineland Farms Barbeque Street Tacos

Yields: About 6/2 taco servings


  • 1 pkg -16oz Pineland Farms Swedish Meatballs
  • 1 ¼ cup BBQ sauce
  • 2 cups Coleslaw Mix
  • 1 pkg -12ct Naan bread rounds
  • 4oz Pineland Farms Crumbled Feta
  • Creamy Chipotle Aioli:
  • 1 Tbsp Apple Cider Vinegar
  • ¾ tsp Chipotle Powder
  • 1/4 tsp Cumin
  • ½ tsp Salt
  • Pinch Oregano
  • Pinch Granulated Garlic
  • ½ cup Mayo
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Lime Juice
  • Pico de Gallo:
  • 2ea Roma Tomatoes, diced
  • ¼ cup Red Onion, diced
  • 1 Tbsp Cilantro, chopped
  • 1 tsp Lime Juice


  1. In a large heavy-bottomed skillet, heat the Pineland Farms Swedish Meatballs and the barbeque sauce on medium-low heat until the meatballs reach the internal temperature of 165F.
  2. Meanwhile, in a small mixing bowl whisk together the ingredients for the creamy chipotle aioli and in another small bowl combine the ingredients for the Pico de Gallo. Set aside.
  3. On a hot grille, heat the naan bread rounds until slightly puffed, remove from heat.
  4. Build the tacos by placing a pinch of coleslaw mix on the bottom of the naan bread. Arrange 3 Pineland Farms barbequed Swedish meatballs in the center. Add a heaping spoonful of Pico de Gallo, drizzle with the creamy chipotle aioli and sprinkle Pineland Farms Crumbled Feta Cheese.
  5. Serve immediately.

Recipe created by Emily McQuarrie