Short Rib Street Tacos with Avocado Sauce and Caramelized Carrots

Street tacos were made famous by the food truck industry, and soon after, restaurants and home cooks jumped on board. Varieties are endless and the size of street taco allows us to eat 3-4 different types on one plate!
Short Rib Street Tacos with Avocado Sauce and Caramelized Carrots | Dishin' With Darla

Depending on your preference, you can use flour or corn tortillas, (or both). I prefer flour tortillas over the corn variety. Both accomplish the same thing and it is all a matter of taste. Street tacos come on the menu often when I have leftover slow-cooked meats like short rib, pot roast, shredded pork, chicken, baked salmon or any fish.

Short Rib Street Tacos with Avocado Sauce and Caramelized Carrots

Street tacos were made famous by the food truck industry, and soon after, restaurants and home cooks jumped on board. Varieties are endless and the size of the street taco allows us to eat 3-4 different types on one plate!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mexican
Servings: 15 tacos

Equipment

  • A good blender

Ingredients

  • 5 c Shredded cooked beef
  • 1 c diced purple or sweet onion
  • 1 large jalapeno
  • 1 T chili powder
  • 1 T pepper
  • 2 t salt
  • 1 t cayenne pepper
  • 2 ripe avocados
  • 1/2 c light olive oil
  • 1 T white balsamic vinegar
  • 1 T mayonnaise
  • 1 T sour cream (can omit if dairy-free, add more mayo if needed)
  • 2 c cherry tomatoes (sliced crosswise)
  • 4 large green onions (sliced thinly)
  • 1 fresh jalapeno (minced)
  • 6-8 carrots peeled
  • Juice of 1-2 limes
  • 2 T fresh minced basil
  • 6 T light olive oil
  • 15 fresh flour tortillas

Instructions

Make the pico

  • Combine tomatoes, peppers, onions in a small bowl
  • Drizzle over vegetables 2-3 T olive oil
  • Squirt on lime juice
  • ¼ t pepper. ½ t salt and basil
  • Stir to combine
  • Taste
  • If too tart, add oil. If oily, add more juice. Season to taste
  • Refrigerate for 30 minutes
  • Retaste before serving since flavors will change in 30 minutes

Make avocado sauce

  • In a good blender, add avocados, 2 T olive oil, balsamic vinegar, 1 T salt and 1 T pepper, mayo and sour cream, juice from ½ lime
  • Blend until a whipped sauce
  • Taste and adjust seasonings
  • Set aside in the refrigerator

Make the Carrots

  • After carrots peeled, use a peeler to make fine strips of carrot until you have the tiniest scrap of carrot making a mound of carrot peelings
  • Heat 2-3 T olive oil in a large skillet until hot
  • Place in carrots and cook on medium-high heat for 3-5 minutes
  • Lower heat to medium and watch carefully, tossing often
  • Carrots will start to brown. They will burn quickly so when browning starts it will escalate fast and your carrots will be done
  • Remove from oil and put on a paper towel.
  • Set aside.

Make the beef

  • Add 2 T olive oil to a large saucepan
  • Add red of sweet onions
  • Add beef
  • Cook until onions soft and beef warmed
  • Add chili powder, cayenne and salt and pepper to taste
  • Set aside keeping warm
  • Warm tortillas in oven 150 degrees until warmed
  • Assemble the tacos
  • Spread sauce on the tortilla thick but not overwhelming
  • Top with about ⅓ c beef
  • Spoon on the pico
  • Top with carrots
  • Serve immediately! ENJOY!

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