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Grilled Short Rib Tacos Gluten-Free Recipe

MAKES 8 TACOS

Author Olivia Mack McCool

Ingredients

  • 3/4 cup white wine vinegar or apple cider vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon kosher salt, divided
  • 3 peppercorns (optional)
  • 1/2 teaspoon cumin seeds (optional)
  • 1 small red onion, thinly sliced
  • 3 cups boiling water, plus more if needed
  • 1 pound boneless short ribs, sliced 1/8-inch thick
  • 1 tablespoon grapeseed oil
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper
  • 8 gluten-free corn tortillas
  • 1 avocado, sliced
  • Jalapeño Hot Sauce (below), for garnish
  • Cilantro leaves, for garnish
  • Sliced radishes, for garnish
  • Lime wedges, for garnish

Instructions

  1. Combine the vinegar, sugar, 1/2 teaspoon of the salt, peppercorns, and cumin seeds in a lidded jar or plastic container large enough to hold the sliced onion. Shake until the salt and sugar are dissolved.
  2. Place the onion in a fine-mesh sieve and pour the boiling water over it into the sink. Add the onion to the jar with the vinegar, then stir or shake to combine. If the liquid doesn’t cover the onion, top with more hot water. Let sit for at least 30 minutes, then use or store up to 1 week in the refrigerator.

  3. Preheat a grill to high or a stovetop grill pan over high heat. In a bowl, toss the short ribs with the oil and garlic powder and season liberally with the remaining 1/2 teaspoon salt and a few grinds of pepper. Grill each slice for 2 to 3 minutes on each side, transfer to a cutting board, and let rest for 5 minutes. Cut into bite-size pieces.

  4. Warm the tortillas on the hot grill or in a skillet for 30 seconds on each side. Cover the tortillas with a clean, slightly dampened dish cloth to keep them warm.
  5. Assemble the tacos: top each tortilla with some short rib pieces, sliced avocado, pickled onion, hot sauce, cilantro, and sliced radish. Serve with lime wedges.