Short Rib Tacos (Gluten Free)
These Shredded Rib Tacos are the perfect blend of bold flavor and fresh toppings! Tender, juicy beef pairs with crisp arugula, tangy pickled onions, and creamy sauce for an easy meal that feels gourmet. It's ready in minutes.
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.