10 Irresistible Taco Ideas for Every Kind of Craving

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Korean short rib tacos bring a bold fusion of flavors to the table, combining tender, marinated beef with fresh toppings in a warm tortilla. The short ribs are simmered until fall-off-the-bone tender, then shredded and layered with crisp veggies for texture. A drizzle of spicy gochujang sauce or sriracha adds just the right amount of heat, balanced by the freshness of cilantro and lime. These tacos are rich, savory, and a little indulgent—perfect for when you want something exciting and different.

Ingredients (for 4 servings):

• 2 lbs Korean short ribs (or flanken-cut beef ribs)
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp rice vinegar
• 8 small tortillas
• 1 cup shredded cabbage or lettuce
• ½ cup pickled red onion
• ¼ cup fresh cilantro, chopped
• Gochujang or sriracha, for topping
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Marinate the ribs for at least 2 hours or overnight for the best flavor.
2. Cook the short ribs in a slow cooker (6–7 hours on low) or braise in a Dutch oven until the meat is tender and pulls apart easily. Shred the beef.
3. Warm the tortillas and layer with shredded beef, cabbage or lettuce, and pickled onion.
4. Garnish with cilantro, a drizzle of gochujang or sriracha, and a squeeze of lime before serving.