These paleo tacos are the ultimate “treat yourself” for any taco Tuesday!
Eat Wholey With Holly uses affiliate links (including Amazon Affiliate links), which may be included on this page. This means that I may earn a small commission for purchases made using these links (at no additional cost to you).
I’m just going to tell you right now, this recipe is a bit of a labor of love, but my goodness is it worth it. Plus, make this recipe on a Monday, and you are sure to have leftovers to keep enjoying for the rest of the week!
I always seem to have a bunch of short ribs in the freezer, and I’m ALWAYS stuck on what to do with them. I’m not a fan of braised style short ribs – for some reason stews and most slow-cooked meats just don’t appeal to me (too heavy, I think!). Plus, to do short ribs right, they just take too long for my liking. To get that juicy, fall-off-the-bone meat, you need to cook them for hours and hours. As a mama of two littles under 3, I can’t commit to being that prepared!
I wish I could remember where I saw the idea so I could give credit where credit is due, but I came across a photo of Mexican short-rib tacos (with no recipe!), and I knew right then that I would try to recreate. I also knew that I didn’t want to slow cook these all day, so I opted for the Instant Pot, which saved me hours. Instead of all day, the meat was done in less than an hour!
And I seriously devoured these, you guys. My husband went back for THIRDS, which is when you know it is good. The meat has just enough spice with a ton of flavor, and the crispy edges were perfect. And let’s be real, you can’t go wrong with the crunch of a Siete tortilla taco. Plus, topped with the salsa and served with a fresh drink of your choice, it is as refreshing as can be on a warm summer day.
One thing to note — Siete foods also makes a fabulous nacho and white cashew queso, so if you aren’t in the mood to make your own queso, go ahead and buy one of these.
Also – if you want to get more veggies into the meal, you can eat the shredded beef over a salad or even serve on top of roasted sweet potatos. Add the salsa and queso as normal, it’s just as tasty!
Have you made these? Let me know what you think or any questions you have in the comments below!
RECIPE (Serves 4)
- Cast iron skillet (or a regular pan, but cast iron is preferred)
- Instant pot
- Kitchen tongs
- Meat shredders or forks
For the short ribs…
- 1 lb beef short ribs
- 1 cup beef broth (can also use bone broth)
- 1 packet taco seasoning (I like the Siete Foods or Trader Joes brands)
- 4 cloves garlic, crushed
- 1/4 red onion
For the tacos…
- Siete foods tortillas (I prefer Cassava flour, but any kind will work)
- Salsa (click to see the recipe for my Hatch Chile Avocado Salsa)
- Cashew lime queso (recipe coming soon!)
- Avocado oil
For the short ribs…
Pre-heat a cast iron skillet (or a regular pan if you don’t have a cast iron) on high – you want it to get HOT. Put your short ribs in the skillet, and quickly sear on all sides (about 1-2 mins per side) – they should be just starting to get that brown crust.
While searing your short ribs, turn your instant pot on to the sauté function. Add in 1 tbsp. avocado oil, and then add in 4 crushed garlic cloves and 1/4 red onion (you don’t need to dice, the whole quarter is fine). Let the garlic and the onion sauté for about 3 mins, then turn off the sauté function on the instant pot.
After the short ribs are finished searing, move them into the instant pot. Add about 1 cup beef broth. Add 1 packet of taco seasoning mix on top of the meat. Use a wooden spoon to make sure the seasoning is evenly coating the top of the ribs. Add the lid back onto the instant pot. Turn the instant pot on to high pressure and set to cook for 40 mins. When finished, let the instant pot naturally release pressure for 10 mins, then quick release the rest.
Take out the short ribs, and let them cool and rest for about 5 mins. Remove the meat from the bones, remove all of the fat and tendinous tissue, and shred the meat using shredders or forks. Put in a bowl or container, and set aside.
For the tacos…
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Reheat your cast iron skillet on high. Add in your shredded short ribs, and cook quickly until the ends are just cripsy. Remove from pan and set aside.
In a separate pan, heat about1 tbsp. of avocado oil. Lightly fry your tortilla on both sides, about 30s. Move your tortilla to the baking sheet, add in about 1/8-1/4 cup of the shredded beef to fill (you gotta eyeball this one for how much you want, and fold the tortilla in half. Continue to fry and fill until you are happy with the number of tacos (or out of tortillas!).
Transfer the baking sheet of tacos into the oven, and cook for another 10 minutes or so, until the edge of the tacos are nice and crispy.
When the tacos are done, remove from the oven and serve with your salsa and crema of choice on top.