Description
These BBQ Beef Tacos are packed with smoky, sweet, and savory flavors! Made with tender beef, coated in a garlic honey butter BBQ sauce, and topped with fresh taco fixings, this easy recipe is perfect for taco night, quick lunches, or an irresistible dinner.
Ingredients
For the Beef:
✅ 1 ½ pounds ground beef or shredded beef (chuck roast or skirt steak)
✅ 2 tablespoons olive oil
✅ 3 cloves garlic, minced
✅ Salt & black pepper, to taste
✅ 1 teaspoon paprika
✅ 1 teaspoon onion powder
For the Garlic Honey Butter BBQ Sauce:
✅ 3 tablespoons butter
✅ 2 tablespoons honey
✅ ½ cup BBQ sauce (your favorite brand or homemade)
✅ 1 teaspoon apple cider vinegar
✅ 1 tablespoon soy sauce
✅ ½ teaspoon chili powder or cayenne pepper (optional)
For the Taco Fixings:
✅ 8 small flour or corn tortillas
✅ ½ cup shredded cheese (cheddar, Monterey Jack, or cotija)
✅ ½ cup pickled red onions
✅ ¼ cup fresh cilantro, chopped
✅ ½ cup sour cream or Greek yogurt (optional)
✅ Lime wedges, for serving
Instructions
1️⃣ Prepare the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef with salt, black pepper, paprika, and onion powder, then cook for 4-5 minutes per side until browned and cooked through. If using shredded beef, sear lightly and transfer to a slow cooker.
2️⃣ Make the Garlic Honey Butter BBQ Sauce: Melt butter in a saucepan over low heat. Stir in garlic and honey, cooking for 1-2 minutes until fragrant. Add BBQ sauce, apple cider vinegar, soy sauce, and chili powder. Simmer for 2-3 minutes until slightly thickened.
3️⃣ Coat the Beef: Pour the sauce over the cooked beef and stir well. Simmer for 2 minutes to blend flavors. If using slow-cooked beef, shred it with forks before mixing with the sauce.
4️⃣ Assemble the Tacos: Warm tortillas in a dry skillet for 30 seconds per side. Fill with BBQ beef, then add shredded cheese, pickled onions, and fresh cilantro.
5️⃣ Drizzle & Serve: Spoon extra garlic honey butter BBQ sauce over the tacos, add a squeeze of lime, and serve warm!
Notes
- For Extra Tender Beef: Slow-cook chuck roast in a crockpot on LOW for 6-8 hours, then shred and coat with sauce.
- Spice It Up: Add diced jalapeños or extra cayenne for more heat.
- Crisp the Beef: After coating in sauce, sear in a hot pan for a slightly crispy edge.
- Storage: Store leftover beef in an airtight container for up to 4 days or freeze for up to 2 months.