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Honey Garlic Shredded Beef Tacos


With fall-apart tender honey garlic beef, roasted vegetables and crumbled feta cheese, these shredded beef tacos are a enormous hit! Simple to prepare and can be meal prepped.

Taco Tuesday can sometimes do with a fun remix! We love making tofu tacos, taco salad, or even taco-stuffed sweet potatoes! But when we want to remix the flavors as well? These honey garlic shredded beef tacos with roasted veggies will do the trick!

overhead shot of honey garlic shredded beef tacos on plate

These tacos are made simple by doing some of the prep work ahead of time: the slow cooker honey garlic shredded beef may be cooked up to 4 days ahead, making these a breeze to assemble on a weeknight!

The combination of honey garlic shredded beef (which has a sweet + savory flavor profile) with roasted vegetables and salty feta cheese is a unique and tasty option for taco night!

Reasons you’ll ♡ honey garlic shredded beef tacos

  • you can prep portions of the meal ahead (it’s part of a meal prep plan!)
  • it’s a unique but delicious spin on tacos
  • you can obtain creative with the vegetables and clean out the fridge

Recipe video

Watch the video below to see how simple it is to make shredded beef tacos. It’s so simple! You can find more of my recipe videos on my YouTube channel.

overhead view of ingredients required to make honey garlic beef tacos

Ingredients you’ll need

  • Honey garlic beef– I show you how to cook the beef for this recipe in my slow cooker honey garlic shredded beef recipe. You could swap for chicken or pork if you’d like (reduce cook time to low 4 hours for chicken)
  • Vegetables– I’ve used zucchini, bell peppers and onions, but feel free to obtain creative and use up what you have in the fridge. Other great ideas? Mushrooms, cauliflower, sweet potatoes and eggplant.
  • Oil– helps your vegetables brown up as they roast
  • Salt + pepper– keeps the seasoning simple so the flavors of the feta and honey garlic beef shine through
  • Feta cheese– adds that salty pop of umami to your tacos. I don’t recommend skipping!
  • Tortillas–  corn or flour, but be sure to toast in a pan or on a gas-range stove first!

Recipe tips

Cook the beef first

This recipe was developed as part of a meal prep plan, so I highly recommend that you cook the slow cooker honey garlic shredded beef ahead (up to 4 days before making these tacos!). This is going to make putting these tacos together so simple peasy.

Use 2 baking sheets

When roasting the zucchini, bell peppers and onions, you want to make sure they are not all smushed together on the sheet pan. If they are spaced together closely, the moisture from the vegetables will cause them to steam rather than roast. Spreading out on two sheet pans is a great way to ensure they have enough space!

Toast your tortillas

One simple way to develop both the texture and flavor of grocery store tortillas is to toast them on an open flame (simple to do on a gas range stove or on a barbecue). Toast until they commence to smoke a touch, then use tongs to flip them over.

If you don’t have a gas range stove or grill, you can toast them in a frying pan until lightly golden.

vegetables on sheet pan before roasting

Meal prep + storage tips

Beef

The slow cooker honey garlic shredded beef may be cooked up to 4 days ahead and stored in an air tight container in the fridge.

I recommend reheating the beef in a frying pan, flipping and mixing up the beef with tongs.

Vegetables

The vegetables may be meal prepped in one of two ways:

  1. pre-chop- chop up the zucchini, bell pepper and red onion and keep in an air tight container for up to 4 days. Toss in oil and salt and pepper, then roast up as directed.
  2. pre-roasted- you may also roast the vegetables through, cool completely, and store in an air tight container in the fridge for up to 4 days. Reheat in a 350°F oven or in a frying pan.

Leftovers

  • Fridge– You can portion out leftover cooked shredded beef and roasted vegetables in an air tight container and store in the fridge for up to 4 days.
  • Freezer- leftover cooked shredded beef can be stored in a freezer bag, reusable silicone bag or meal prep container for up to 3 months.
    • I do not recommend freezing the roasted vegetables as they obtain slimy after thawing

side angle close up shot of honey garlic beef taco

More beef recipes

Honey Garlic Shredded Beef Tacos

Course: Dinner

Cuisine: American

Keyword: beef, meal prep, taco

Calories: 436kcal

Servings: 4

With fall-apart tender honey garlic beef, roasted vegetables and crumbled feta cheese, these shredded beef tacos are a enormous hit! Simple to prepare and can be meal prepped.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Instructions

Roasted Vegetables

  • Pre-heat oven to 400°F. Toss the zucchini, bell pepper and red onions in the olive oil. Place in a baking dish. Sprinkle with salt and pepper.

  • Roast for 15 minutes. Add the tomatoes to the dish and return to the oven for 5 more minutes.

To assemble a taco

  • Place ¼ cup of pulled beef on a 6-inch tortilla.

  • Top with roasted veggies.

  • Sprinkle with feta, squeeze lemon over, and top with yogurt/tzatziki if desired.

Notes

Storage

  • leftover cooked shredded beef and roasted vegetables can be stored in an air tight container in the fridge for up to 4 days
  • leftover cooked shredded beef can be stored in a freezer bag, reusable silicone bag or meal prep container for up to 3 months.
    • I do not recommend freezing the roasted vegetables as they obtain slimy after thawing

Warming beef
If you make the shredded beef ahead, rewarm it before serving the tacos:

  1. Heat a nonstick pan over medium heat.
  2. Add the beef and stir, turning and flipping it, for 3-4 minutes or until warmed through.
  3. Do not rewarm more than once (for food safety reasons)

Nutrition

Serving: 2tacos | Calories: 436kcal | Carbohydrates: 34g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 814mg | Fiber: 2g | Sugar: 4g

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