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Korean street tacos

My name is Meagan and I am the author, cook, baker, and photographer for A Zesty Bite. I absolutely love food of all kinds... You can’t go wrong with bacon, bread, chocolate, a few veggies and desserts! I am definitely a southern girl wh...

Korean food meets Mexican tacos

No food trucks in your city? Who needs them when you can have Korean street tacos in the comfort of your own home. These tacos are loaded with tender meat, slaw and a citrus herb topping.

Korean food meets Mexican tacos

I am professing my love for these oven-braised Korean street tacos. Tacos are welcome in my house any time and any night. These tacos are full of marinated citrus-herb short ribs, slaw and extra toppings. You don't want to miss out on this where Korean meets Mexican food.

Korean food meets Mexican tacos

Korean street tacos recipe

Serves 2-4


For the marinade

  • Juice from 1 lime
  • 1 cup fresh cilantro
  • 1/4 cup olive oil
  • 1 cup diced pineapple
  • 2 pounds beef short ribs
  • Salt for seasoning

For the slaw

  • 14 ounce bag classic coleslaw
  • 1/2 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • Pinch salt

For the braised short ribs

  • 2 tablespoons olive oil
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 8 corn tortillas
  • 1 cup chopped red cabbage
  • 1/4 cup pineapple
  • 1/4 cup cilantro
  • 1 lime, sliced


For the marinade

  1. Place lime juice, cilantro, olive oil and pineapple into a blender. Puree until smooth.
  2. Season the short ribs generously with salt and place in a large bowl. Pour the marinade over the top and cover with plastic wrap. Place in refrigerator for at least 12 hours.

For the slaw

  1. Place all ingredients into a large bowl and mix. Cover and place in refrigerator until ready to use.

For the braised short ribs

  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a Dutch oven over medium heat. Add the short ribs 3 to 4 at a time, searing each side for 30 seconds.
  3. Remove and place on a plate.
  4. Repeat until all shorts ribs have been seared.
  5. Put all the ribs back into the Dutch oven and top with water, soy sauce and sesame oil.
  6. Cover and cook for 2 hours.
  7. Remove the ribs and cut the meat into thin slices.
  8. Warm the corn tortillas and top with a few slices of meat, slaw, red cabbage, pineapple, cilantro and lime juice.

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