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overhead shot of honey garlic beef tacos on plate
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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 436kcal

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

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.

Video

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 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)

Nutrition

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