Korean Short Rib Tacos

150 4 servings, 2 tacos each
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4 servings, 2 tacos each

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  • Whisk vinaigrette, vinegar, soy sauce and Sriracha sauce until blended. Reserve 3 Tbsp. vinaigrette mixture for later use. Pour remaining vinaigrette mixture over ribs in large bowl; toss until evenly coated. Refrigerate 2 hours to marinate.
  • Heat barbecue to medium-high heat; spray with cooking spray. Remove ribs from marinade; discard marinade. Grill ribs 4 to 5 min. on each side or until done. Transfer to cutting board; let stand 5 min.
  • Meanwhile, combine cabbage, carrots and half the onions in medium bowl. Add reserved vinaigrette mixture; mix lightly.
  • Cut ribs into thin slices. Spoon cabbage mixture onto tortillas; top with meat, avocados, remaining onions and sesame seed.

How to Prevent Avocado Slices from Darkening

The flesh of a cut avocado will turn brown quickly, so cut just before using for best results. Or, brush the cut sides with lemon juice to help minimize the browning.


These tasty ribs can be marinated up to 24 hours before grilling as directed.


  • 4 servings, 2 tacos each

Nutritional Information

Serving Size 4 servings, 2 tacos each
Calories 470
% Daily Value
Total fat 24g
Saturated fat 5g
Cholesterol 40mg
Sodium 720mg
Carbohydrate 45g
Dietary fibre 5g
Sugars 12g
Protein 19g
Vitamin A 60 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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