Pineland Farms BBQ Street Tacos

Yields 6 ea. 2-taco servings


  • 1 pkg – 16 oz. Pineland Farms Swedish Meatballs
  • 1 ¼ cup BBQ sauce
  • 2 cups Coleslaw Mix
  • 1 pkg – 12 ct. Naan bread rounds
  • 4 oz. Pineland Farms Crumbled Feta

Creamy Chipotle Aioli

  • 1 Tbsp Apple Cider Vinegar
  • ¾ tsp Chipotle Powder
  • ¼ tsp Cumin
  • ½ tsp Salt
  • Pinch Oregano
  • Pinch Granulated Garlic
  • ½ cup Mayo
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Lime Juice

Pico de Gallo

  • 2 ea. 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 165ºF.
  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 grill, 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 by Emily McQuarrie in partnership with Pineland Farms Natural Meats