Short Rib Tacos with Asian Slaw
Change up Taco Tuesday with these short rib tacos!
Perfect for hot days, the meat cooks in a slow cooker
so it won’t heat up your kitchen
and the slaw is cool and refreshing
And it’s easy too~ the short ribs cook all day in the slow cooker
with sweet chili sauce and hoisin sauce
After 8 hours the meat will fall off the bones and shred easily
For the Short ribs all you need are 2 magic ingredients,
sweet chili sauce and hoisin sauce
Place ribs in a slow cooker*
and season with salt & pepper
*{sized according to the number you’re cooking}
Pour the sauces over the ribs
Sometime during the day, or even the day before,
make the peanut dressing for the slaw
Combine the ingredients in a jar
Shake, shake, shake and it’s ready for action!
Keep the dressing at room temperature
Toss with the slaw 1-2 hours before serving
and refrigerate the slaw to meld flavors.
Refrigerate leftover dressing
Cook snow peas until just done and still a little crisp
Brown and warm tortillas in a skillet with just a touch of olive oil,
until they color slightly but are soft enough to fold
Fill tortillas with shredded meat,
top with slaw and snow peas and garnish with cashews
Short Rib Tacos with Asian Slaw
Ingredients
- 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
- cashews chopped
- Asian Slaw
Instructions
- 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 cashews
Asian Slaw
Ingredients
- 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
Instructions
- Combine all ingredients, except slaw mix and nuts, 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.
Enjoy this Taco Twist!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party/ Creatively Crafty
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I love Taco Tuesday! This changes it up a bit. Thanks so much!
Happy Tuesday!
Thanks Nancy!
Well, it’s a new twist on everything I love!
Although – I’m not sure about Cashews. I’ve never fully trusted them.
I’ll be brave – thanks Jenna!
Just leave the cashews off or sub with a few peanuts~ the meat, snow peas and the slaw is what makes it so good!
Jenna, this looks so delicious! I should make this for my son and family. They would love it! Happy Tuesday and wishes for a good day🥰🌻
Thanks Pam, it’s a favorite!
I could eat a big bowl of that slaw!
It is tasty!
Well it’s lunchtime over here in Georgia and you are making me so hungry! The slaw is something I could eat for a meal–one of my favorites, too, Dorothy. Jenna, hope this day finds you well and feeling fantastic. We are all out here with our continuing prayers and love aimed right at you over in BAMA. Thanks for today’s great recipes and keep ’em coming. Georgia Gal XOXO
Thanks so much Georgia Gal, your words and prayers are much appreciated ❤️
Your tacos look so tasty Jenna, especially with Asian slaw and peanut dressing! ♥
It’s a family favorite!
What a wonderful combination. Tacos that aren’t Mexican!
Thank you Linda!
This looks absolutely fabulous!
Very yummy for sure!!
East meets West in every lovely bite – perfection in flavors!