Recipe Box, Slow Cooker Short Rib Tacos with Asian Peanut Slaw

This recipe is a combo of two of my favorites, Asian Short Ribs and Spring Roll Wraps

Asian tacos thepaintedapron.com

A few adjustments and you have a whole new way of enjoying these recipes in another version, a soft taco

slaw topped tacos thepaintedapron.com

A great way to lighten things up and cool things off in the summertime

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And it’s easy peasy too~ let the short ribs cook all day in the slow cooker with sweet chili sauce and hoisin sauce, then remove and shred the meat

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Make peanut dressing in a snap by combining these ingredients in a jar

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Shake, shake, shake and it’s ready for action!  Keep the dressing at room temperature to keep the peanut butter liquid.  Toss with the slaw 1-2 hours before serving and refrigerate the slaw to meld flavors.  Refrigerate leftover dressing.

short rib slaw topped tacos thepaintedapron.com

Fry flour tortillas lightly in oil.  Drain.  Fill tortillas with meat, snow peas, slaw and garnish with nuts and green onions if desired.

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This was a big hit with the guys, HHjr even showed up the next day to eat the leftovers and said it was just as good if not better the second time~

Slow Cooker Short Rib Tacos with Asian Peanut Slaw

  • Servings: 6
  • Difficulty: easy
  • Print

Short Rib Tacos

2-3 lbs short ribs, bone in or boneless, about 8 meaty ribs

1 bottle sweet chili sauce

1 jar hoisin sauce

salt and pepper

12 small flour tortillas

oil

snow peas, trimmed

green onions, chopped

Place ribs in slow cooker and season with salt and pepper.  Pour sauces over all.  Cover and cook on low heat for 8 hours. Remove meat from cooker with a slotted spoon and shred meat.

Lightly fry tortillas in a little oil until just beginning to brown, but still soft.  Drain on paper towels.  Rinse snow peas and wrap wet peas in clean towel or paper towel.  Cook snow peas wrapped in a towel in the microwave for 1-2 minutes

To serve: Place meat in center of tortillas, with snow peas along the side.  Top with slaw and chopped nuts and onions if desired

Asian Slaw

1/2 cup rice wine vinegar

1 lime, juiced

1 T sesame oil

1 T soy sauce

1/2 tsp ginger paste

1/2 cup peanut butter

pinch of brown sugar, optional

salt and pepper, optional

chopped peanuts or cashews, optional

1 bag, 14 oz. coleslaw mix

Combine all ingredients, except slaw mix, in a pint jar.  Shake vigorously to combine.  Taste and adjust seasonings, adding brown sugar if desired.  1-2 hours before serving pour dressing over slaw mix a little at a time, until slaw is dressed to your liking.

for another printable version of Slow Cooker Short Ribs with Asian Peanut Slaw click here

short rib slaw topped tacos thepaintedapron.com

This is a wonderful way to enjoy a lot of textures and flavors, sweet, tangy, salty, crispy, and nutty good!

Enjoy!

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Comments
9 Responses to “Recipe Box, Slow Cooker Short Rib Tacos with Asian Peanut Slaw”
  1. Mary says:

    These look wonderful Jenna! We enjoy short ribs in winter with polenta but the slow cooker version with your tacos and Asian slaw looks light and delicious for summer, love the snow peas!

    Like

  2. Liz Mackie says:

    Thank you for the nice recipe and have a good week! 

    Like

  3. Malia says:

    We are huge taco fans here… thanks for this!

    Like

  4. lulu says:

    I would never have thought of combining these flavors, but your tacos sound delicious. I have to confess to liking anything with short ribs.

    Like

  5. linderhof says:

    Looks really good. I’ve been trying some different tacos too!

    Like

  6. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your New Red Plate and have a great weekend!
    Miz Helen

    Like

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