Taco Tuesday just got a whole lot more exciting with these Loco Moco Short Rib Tacos. This Hawaiian-inspired recipe, made with savory short ribs and a delicious Sriracha-soy sauce, is sure to make your taste buds dance. Not only is it easy to make, but it’s also a great way to get creative with your favorite Mexican flavors. So get your ingredients ready and let’s get cooking!
Ingredients
- 2 pounds boneless beef short ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup soy sauce
- 2 tablespoons Sriracha sauce
- 1 teaspoon honey
- 2 cups cooked white rice
- 1/4 cup diced onion
- 12 taco shells
- 1/4 cup cilantro, chopped
- 2 limes, quartered
Instructions
- Preheat oven to 350°F.
- Season short ribs with salt and pepper.
- Heat oil in a large oven-safe skillet over medium-high heat. Add short ribs and cook until browned on all sides, about 3 minutes per side.
- Add garlic powder and onion powder and cook for 1 minute.
- In a small bowl, whisk together soy sauce, Sriracha, and honey. Pour over short ribs.
- Transfer skillet to preheated oven and cook until short ribs are cooked through, about 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Shred short ribs with two forks. Return to skillet and toss with sauce.
- To assemble tacos, place 1/4 cup cooked rice in each taco shell. Top with short rib mixture and diced onion. Garnish with cilantro and a squeeze of fresh lime juice.
- Serve and enjoy!
People Also Ask
What is Loco Moco?
Loco Moco is a Hawaiian dish made with white rice topped with a hamburger patty, a fried egg, and brown gravy.
What is the best meat for tacos?
The best meat for tacos depends on your personal preference. Popular options include beef, pork, chicken, or fish.
How do you keep tacos warm?
To keep tacos warm, preheat your oven to 300°F and wrap the tacos securely in aluminum foil. Place the wrapped tacos on a baking sheet and bake for 10-15 minutes.
