Short Rib Tacos with Quick Pickled Veggies

Any leftover meat will do, but these Guinness Braised Short Ribs work great in this recipe.

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Pickling Time 4 hours
Total Time 15 minutes


  • 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


  1. 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).
  2. Creamy Sweet Chili Sauce: Whisk together mayonnaise, sweet chili sauce, honey and Sriracha until combined.
  3. If using refrigerated leftover short ribs: Heat the shredded short rib meat in a large skillet over medium-high heat until warmed through.
  4. 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.
  5. Assemble: Divide meat among tortilla, top with pickled veggies and a drizzle of creamy sweet chili sauce. Serve with lime wedges.