Honey Garlic Shredded Beef Tacos

With fall-apart tender honey garlic beef, roasted vegetables and crumbled feta cheese, these shredded beef tacos are a huge 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 beef tacos with roasted veggies will do the trick!

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

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

Recipe video

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

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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 get 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 beef ahead (up to 4 days before making these tacos!). This is going to make putting these tacos together so easy 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 easy way to improve both the texture and flavor of grocery store tortillas is to toast them on an open flame (easy to do on a gas range stove or on a barbecue). Toast until they start 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.

Meal prep + storage tips

Beef

The slow cooker 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 get slimy after thawing

More beef recipes

• Slow Cooker Korean Beef Lettuce Wraps
• Healthier Beef + Barley Soup
• Instant Pot Frozen Ground Beef
• Baked Beef Taquitos
• Ginger Beef Tacos

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Honey Garlic Shredded Beef Tacos

5 from 2 votes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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

4

Ingredients

Roasted Vegetables

• ▢ 2 zucchinis cubed; roughly 4 cups
• ▢ 2 bell peppers chopped into ½ inch cubes
• ▢ ½ red onion cut into chunks
• ▢ ½ tablespoon olive oil
• ▢ salt and pepper
• ▢ 1 cup cherry tomatoes halved

Tacos

• ▢ 8 small tortillas
• ▢ 2 cups Slow Cooker Honey Garlic Beef
• ▢ ½ cup feta cheese crumbled
• ▢ 1 lemon cut into wedges
• ▢ yogurt or tzatziki to serve

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.

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Tips:

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 get 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)

Video

Nutrition Information

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

Author: Denise Bustard

Course: Dinner

Cuisine: American

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