Easter is upon us this weekend, and man am I ready for a relaxing weekend. We plan on heading to the hill country to hang out with Lee’s family for the weekend. Hours and hours of dominos, reading my book, sipping on a glass of wine, and playing with our nephews (who are growing way too fast) are so close.
While I day dream about the weekend ahead, I am also meal planning for next week and am craving these tacos already again. I need to whip up these Guinness Braised Short Ribs again so I can make these again as soon as possible.
These were so easy to whip up, especially using leftover meat and make-ahead pickles, that all I had to was warm the meat and tortillas, mix the sauce together, and assemble the tacos. Talk about an easy weeknight meal!
2-3 short cooked beef short ribs, deboned and shredded (see my recipe for Guinness Braised Short Ribs)
6 corn tortillas
Quick Pickled Veggies
1 -2 large carrots, cut into matchsticks
1/4 red onion, sliced thin
1 english cucumber sliced thin
1 jalapeño or red thai chili, sliced thin
2 cups unseasoned rice vinegar
1/2 cup sugar
2 tablespoons fresh lime juice
2 tablespoons kosher salt
1/4 cup water
Creamy Sweet Chili Sauce:
1/4 cup light mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons honey
1/2 teaspoon Sriracha
- Pickled veggies: Bring sliced jalapeño or chili, vinegar, sugar, lime juice, salt and water to boil in saucepan over medium-high heat. Once sugar dissolves, remove from heat and let stand for 10 minutes. Place carrots, cucumber and red onion in a jar, and cover with liquid. Cover the jar and place in fridge for at least 4 hours (up to 5 days).
- Creamy Sweet Chili Sauce: Whisk together mayonnaise, sweet chili sauce, honey and Sriracha until combined.
- If using refrigerated leftover short ribs: Heat the shredded short rib meat in a large skillet over medium-high heat until warmed through.
- Warming the tortillas: While the meat is cooking, spray another skillet with cooking spray and heat the tortillas up about 1-2 minutes per side.
- Assemble: Divide meat among tortilla, top with pickled veggies and a drizzle of creamy sweet chili sauce. Serve with lime wedges.