Korean Beef Tacos

These Korean Beef Tacos are inspired by some I had at the Peached Tortilla, located inside the Austin, TX airport. Who knew that airport food could be so inspiring and delicious? Although I’d had tacos for breakfast, lunch, and dinner while in Austin (no kidding), I couldn’t wait to recreate this simple recipe at home. It’s perfect for the home chef, as it cooks beautifully in the slow cooker.

Add these easy Korean Beef Tacos to your Taco Tuesday repertoire. I combined the spicy, slow-cooked beef with bright, beautiful 5-Minute Pickled Onions and creamy Avocado Cilantro Lime Sauce. It has a unique flavor profile that you will crave again and again.

Korean Beef Tacos
Print Recipe
Serves: 4-6 Cooking Time: 4-6 hours (inactive cooking time)

Ingredients

2 lbs. chuck roast

5 cloves garlic, minced

2 tbsp. ginger, minced

1/4 cup low-sodium soy sauce

1/3 cup honey

1 tbsp. chili paste (like Sriracha)

Avocado Cilantro Lime Sauce

5-Minute Pickled Onions

Corn tortillas

Instructions

1

Place first six ingredients in a slow cooker set to low. Cover and allow to cook for 4-6 hours until beef shreds easily with fork.

2

Toast corn tortillas in a hot pan or over an open flame on gas grill. Place shredded beef, pickled onions, and avocado-lime sauce on taco, and top with fresh cilantro.

3

Serve with Avocado Cilantro Lime Sauce and 5-Minute Pickled Onions.