These slow cooker beef Short Ribs Tacos are the ultimate comfort food dinner for Taco Tuesday! The short ribs are cooked low and slow until they’re fall-off-the-bone tender, making them super savory, succulent and hearty. Everything you want in a taco. These short rib tacos are an easy recipe for busy weeknights if you prep the crockpot short ribs ahead of time so that you can assemble and enjoy without stress.
Think of it as tacos with braised short ribs, packed with rich flavor. Want that classic carne asada vibe? Top with taco sauce. I used pickled onions, but caramelized onions would be amazing too. You can also add roasted red bell pepper or pickled jalapenos. For a creamy finish, swap jalapeno sauce or avocado ranch for avocado crema or lime crema. You can also add chopped cilantro if you like.
If you love dishes like shredded beef tacos, you’ve to try my Ground Beef Gluten Free Tacos, BBQ Oven Baked Tacos Recipe and my Crispy Air Fryer Tacos. Here’s a roundup of my favorite Gluten Free Dinners right now.
Why you’ll love this gluten free recipe
With the meat ready to go, there’s barely any cleanup needed from this recipe. If you know me, you’ll know I’m a minimal clean up kind of mom!
This is such a great taco night idea, seriously. You’ll make these slow cooked, braised short rib tacos with creamy jalapeno sauce on repeat from now on!
Absolutely moreish, this melt-in-your-mouth short rib tacos recipe is succulent and rich with lots of fresh toppings. It’s one of the best short rib taco recipes I’ve tried.
It’s one of those incredibly easy short rib taco recipes that everyone loves.
Ingredients and substitutions
Crockpot shredded beef: Tender, flavorful beef cooked low and slow until it’s easy to shred. Use my Crockpot Shredded Beef for Tacos recipe for the most succulent beef ever!
Corn tortillas: I like that these shredded beef tacos are naturally gluten free. Warm them up for the best texture and flavor in your gluten free taco recipe.
Pickled red onions: Bright and tangy, these add a pop of color and a zesty bite to your Short Ribs Tacos.
Cotija cheese: For a dairy-free option, feta-style alternatives work well.
Arugula: Peppery and fresh, it adds a crisp and crunchy contrast.
Jalapeno sauce or avocado ranch: I like how these sauces just tie everything together in these Short Rib Tacos.
Green onions: These are perfect for that final garnish and some color.
Directions (step by step)
Warm the shredded beef: If the shredded beef is cold, reheat it gently in the microwave or in a small saucepan over medium heat until fully warmed.
Heat the tortillas: Warm the corn tortillas either in the microwave for 15–20 seconds or in the oven at 350F for 3–5 minutes.
Build the Short Rib Tacos: Evenly distribute the heated shredded beef among the four tortillas. Add a handful of fresh arugula to each taco.
Top the tacos to finish: Sprinkle the short rib tacos with a generous amount of cotija cheese or a dairy free feta alternative. Spoon some pickled red onions on top.
Garnish: Drizzle with your preferred jalapeno sauce or avocado ranch. Finish the shredded beef tacos with a garnish of chopped green onions.
Expert tips and tricks
Warm your tortillas: A quick trip to the oven or skillet makes them pliable and so much easier to work with in your Short Ribs Tacos.
Build layers of flavor: I love to use a variety of toppings like pickled onions, fresh herbs and a creamy sauce to make these gluten free taco recipe totally incredible.
Double the recipe: Make shredded beef and freeze it for future taco nights.
Build a taco bar: Lay out all your toppings: pickled onions, sauces, cheeses, and fresh herbs. This way, everyone can customize their tacos for a fun meal.
Storage and meal prepping
Store leftover Short Rib Tacos in an airtight container for up to 2 days.
You can freeze the leftover beef and extra tortillas, but I don’t recommend trying to freeze fully assembled tacos. It’s better to make them fresh.
If you want to meal prep, get the beef cooked and shredded. On taco night, simply reheat the beef and assemble fresh toppings.
Variations
Switch the protein: Try braised pork shoulder, shredded chicken or even jackfruit for a plant based version.
Change the sauce: Use avocado crema, lime crema or a classic chipotle mayo instead of jalapeno sauce in these Short Rib Tacos.
Add toppings: Go for caramelized onions, grilled corn or a pineapple salsa on top of your shredded beef tacos.
Taco shell swap: Use flour tortillas, crispy shells or lettuce wraps for a lighter option.
FAQs
Can I make these Short Rib Tacos without a slow cooker?
Yes! You can braise the short ribs in a Dutch oven at 325F for about 3 hours until tender.
Do I need to sear the short ribs first?
It’s optional, but highly recommended for maximum flavor.
Can I prep everything ahead of time?
Absolutely! The short ribs can be cooked and shredded up to 3 days ahead. Just reheat and assemble.
What’s the best sauce for these short rib tacos?
Jalapeno sauce, avocado ranch, or even lime crema works beautifully.
How do I keep my tortillas from breaking?
Warm them before filling, and consider doubling up if using thin corn tortillas.
Looking for more gluten free recipes
Short Rib Tacos (Gluten Free)
Ingredients
- 4 cups of crockpot shredded beef
- 4 corn tortillas
- ¼ cup pickled red onions
- ¼ cup cojita cheese or dairy free feta
- 2 cups arugula
- ¼ cup jalapeno sauce or avocado ranch
- ¼ cup green onions chopped
- Salt and pepper
Instructions
- If your shredded beef is cold, gently warm it in a microwave or a small saucepan over medium heat until it’s hot throughout.
- Warm the corn tortillas. You can do this in the microwave (about 15-20 seconds for all four) or in the oven on 350 for 3-5 minutes.
- Divide the warm shredded beef evenly among the four tortillas.
- Top each taco with a handful of fresh arugula.
- Sprinkle generously with cotija cheese (or dairy-free feta).
- Add a spoonful of pickled red onions to each.
- Drizzle with your chosen jalapeno sauce or avocado ranch.
- Finish by garnishing with chopped green onions.
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