We were away this past weekend for Kyle’s youngest sister’s graduation from High School, so I’ve been a little while since I last posted. I’ll admit I haven’t gone 100% Gluten-Free yet. I figured with the upcoming trip to Alberta for the grad, I’d be served up lots of food with gluten in it – and I wasn’t about to start making special requests to family members when I’ve barely started this thing. Plus I wasn’t quite ready. I’m still not to be honest. But my gluten days will all come to an end after this weekend. I’m going out with a bang by having a Gluten Party this weekend. So ridiculous I know, but I wanted one last chance to eat all my favourite gluten-filled foods. Plus I wanted Kyle in town when I did it. So I will likely have a gluten hangover this coming Sunday … luckily it’s a long weekend.
While I am slowly saying goodbye to all my favs, I am reminding myself daily about all the wonderful food I still get to eat. Pork already had it’s shout out. I found a new way to enjoy PB&J instead of on wheaty bread. And I am over-the-moon that I still get to eat TACOS! Thank goodness for corn flour. I previously really enjoyed a soft flour tortilla topped with pork and shrimp and mushrooms and avocado… (anything yummy really), but after my recent adventures in making corn tortillas from scratch, I have a new found love of soft corn tortillas. And I truly prefer them over their wheat-filled counterparts.
These particular tacos are basically just a delicious way to use up leftovers. Specifically the Short Ribs from this recipe from Smitten Kitchen. Although don’t bank on having leftovers if you make this recipe – it’s so delicious you’re bound to have each rib devoured by yourself and your dinner mates before the evening ends. I suggest making an extra batch, or heck, just make them specifically for these tacos if you have a hankering to try these. So, I admit this is a cheat’s recipe, as I’m not really giving you much a recipe, merely directions for building an extremely tasty (and gluten-free!) taco.
Short Rib Tacos
6 6″ corn tortillas
1 1/2 – 2 cups cooked short rib meat – I suggest using this recipe
1 1/2 cups cabbage, shredded
1/2 tsp salt
1 avocado, sliced
1/2 small onion, diced
tomatillo salsa (you can use regular salsa; but I prefer this here to keep everything green. And tomato salsa would probably overpower these)
Heat the corn tortillas according to directions (or make your own!). Heat up the leftover short rib meat (I typically heat up 2 good-sized short ribs in the oven – this gives me a good amount of meat for tacos for 2) – shred the meat once heated.
Put the shredded cabbage in a bowl and mix with the juice from 1 lime and the salt. To prepare tacos, top each tortilla shredded short rib meat, some of the cabbage mixture, and any of the above toppings you’d like. I suggest them all. But go ahead and leave some out, or add you’re own. But don’t come back and tell me your taco was no good – I’m just saying.
Makes 6 tacos.