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!
Short Rib Tacos with Quick Pickled Veggies
Any leftover meat will do, but these Guinness Braised Short Ribs work great in this recipe.
- 2-3 short cooked beef short ribs deboned and shredded
- 6 corn tortillas
Quick Pickled Veggies
- 1 large carrot thinly sliced
- 1/4 red onion thinly sliced
- 1 english cucumber thinly sliced
- 1 jalapeño or red thai chili thinly sliced
- 2 cups 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.