Sweet and Spicy Short Rib Tacos with Sesame Guacamole

Sweet and Spicy Short Rib Tacos with Sesame Guacamole

Serves: 4-6 people
Prep Time: 30 minutes
Cooking Time: 10 hours
Sweet and Spicy Short Rib Tacos with Sesame Guacamole


  • 10 to 12 beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup chili garlic paste
  • 4 garlic cloves, minced
  • Corn tortillas for serving
Napa Cabbage Slaw:
  • 1/2 napa cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1/3 cup shredded carrots
  • 1/2 cup cilantro, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 limes, juiced
  • 1 garlic clove, minced
  • 1/2 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons toasted sesame seeds
Toasted Sesame Guacamole:
  • 3 avocados, chopped
  • 1 lime, juiced
  • 1 1/2 tablespoons toasted sesame oil
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 tablespoons toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


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Here we have tasty tacos with special guacamole, great for lunch, dinner, or late brunch. Perfect for any occasion, day of the week and can accompany it with tortillas, margaritas, or natural juice. Even a can of soda will make justice to this sweet and spicy short rib tacos. And the Sesame guacamole to enhance and level up our flavors.

As we will cook in a slow cooker, the time will be longer than usual, but if you cook your meat overnight or just early in the morning, you won’t notice the time and will still have the chance to do other things while your ribs are cooking. Other than that, our guacamole and assembly of our tacos won’t take much time or effort as it is easy to make the recipe once we have our meat cooked and ready to eat.

What we will need is our short ribs, salt, and pepper for seasoning. Flour, canola oil, brown sugar, soy sauce, rice vinegar, garlic, and our taco tortillas, corn or flour your choice. To season and prep our meat. For our cabbage slaw, we will use napa and red cabbage, carrots, and cilantro. Salt and pepper, limes, garlic, sesame and olive oil, honey, and toasted sesame seeds. And our last part of this recipe which will power up our tacos will be our sesame guacamole, which will include sesame oil, cilantro and sesame seeds, lime and salt, and pepper.

The meat has a sweet and spicy hint that enhances our tacos and our sesame guacamole just makes it perfect. You can make this in many variations, but this recipe here just works perfectly together. Easy to make and assemble, just let your meat cook overnight and prepare the next day. Less job and stronger flavors.

  1. The first thing to do is to season the meat with salt, pepper, and flour. Scorch the ribs and then place them in the slow cooker.
  2. Mix brown sugar, soy sauce, rice vinegar, garlic, and chili pepper. Mix it well and then add it to the seared ribs in the slow cooker and let it all cook from 8 to 12 hours.
  3. Once ribs are cooked, take off the ribs and plate them, take the bones off, and fats. Shred the meat and place it back in the slow cooker with the rich juice in.
  4. Soaking them back in the juice adds more flavor now that the meat is shredded can do this for 30 minutes or fewer.
  5. Cabbage slaw is easy to make, just season the chopped vegetables, add lime juice, garlic, sesame oil, olive, and honey. Mix everything together, make sure it's all coated. Sprinkle it with cilantro or sesame seeds and let it rest for two minutes.
  6. The last thing is toast sesame guacamole, just need to mash all the ingredients together, make sure it is well seasoned in a nice bowl.
  7. Warm the tortillas, add the shredded ribs, add the cabbage slaw and top with guacamole, leave cuts of lime next to it for extra juice and flavor. Serve and enjoy the tacos.