Shredded Beef Barbacoa Tacos
If you've ever wished you could recreate your favorite taco shop flavors at home, this barbacoa tacos recipe is the answer. Each warm tortilla is filled with tender, juicy shredded beef barbacoa, fresh toppings, and a squeeze of lime juice.
The best part? These barbacoa street tacos come together in minutes using leftovers from my Dutch oven barbacoa recipe and a handful of simple ingredients.
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About Barbacoa Street Tacos
Inspiration: My husband and I love tacos so much that we would order them at least once a week! One night, after yet another taco order, I thought, "Why not try recreating our favorites at home?" Now, taco night tastes just as good (dare I say, maybe even better?).
What makes it special: These easy barbacoa tacos are all about big flavor with minimal effort. Juicy, tender barbacoa is the star, paired with simple, fresh toppings. They come together in minutes-giving you restaurant-quality tacos at home.
Perfect for Taco Tuesday: Whether it's for a weeknight dinner, game day snack, or Cinco de Mayo party, these tacos are easy, crowd-pleasing, and completely irresistible.
Serving suggestions: Taco night is always a feast in our house! A few of my favorite sides are skillet charred corn, jalapeno rice, and beans. And don't forget the chips to dunk in salsa, guacamole, and my favorite beef queso dip.
Ingredients Notes
You can see the full list of ingredients and exact measurements in the recipe.
Barbacoa: Slow-cooked beef with smoky, savory, and slightly spicy flavors. Using store-bought or leftover barbacoa makes taco night fast and stress-free.
Barbacoa is perfect to make ahead for easy weeknight dinners. Plus, I like to make a big batch on the weekend so my husband and I can meal prep barbacoa bowls for our lunches.
Tortillas: Corn tortillas give you that authentic Mexican vibe, while flour tortillas (my favorite) are soft, chewy, and perfect for holding in all the juicy fillings.
Barbacoa Taco Toppings
I'm usually all about piling on the toppings, but with these shredded beef tacos, less is more-simple, fresh ingredients let that tender beef shine.
- Raw white onions add a crisp, slightly sharp bite.
- Fresh cilantro brightens every bite with fresh, citrusy, herby notes.
- Avocado adds a rich, velvety texture.
- Cotija cheese is a salty, tangy Mexican cheese that crumbles beautifully and adds a pop of savory flavor. Shredded Monterrey Jack cheese would be a good substitute.
- A drizzle of tangy tomatillo salsa or a squeeze of fresh lime can take these tacos from great to unforgettable.
How to Make Barbacoa Tacos
Once your barbacoa is cooked-or warmed up if you're using leftovers-it's time to get everything ready for easy taco assembly.
I like to prep the toppings first and place them into separate bowls or arrange them on a cutting board. It makes building tacos a breeze!
Then, warm the tortillas in a dry skillet until they're soft and pliable.
Step 1: Add shredded beef barbacoa to the center of a warm tortilla.
Step 2: Customize your taco just the way you like it.
I make mine with all the toppings and a squeeze of fresh lime juice.
Pro Tips From My Texas Kitchen
If you're using leftover barbacoa, reheat gently in the microwave or a skillet with a splash of broth to keep it juicy and tender.
Lightly toast corn or flour tortillas over an open flame, in a dry skillet, or wrapped in foil in the oven. Warm tortillas make every bite more tender and flavorful.
Set up a DIY taco bar so everyone can build their perfect plate! Start with a big bowl of warm barbacoa, then offer a few smaller bowls with all the fresh toppings options.
Recipe FAQs
Traditional barbacoa is slow-cooked, seasoned beef made from tougher cuts like chuck roast or beef cheeks.
Store leftover barbacoa in an airtight container in the fridge for up to 4 days. Keep toppings in separate containers so they stay fresh and easy to grab when you're ready for round two of taco night.
I don't recommend freezing assembled tacos because the toppings lose their freshness. Instead, freeze just the shredded barbacoa in an airtight container for up to 3 months. Thaw, reheat, and assemble with fresh ingredients when ready.
More Taco Recipes
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Barbacoa Tacos Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 8 tortillas corn or flour
- 2 cups barbacoa recipe
- ½ white onion diced
- ¼ cup cilantro chopped
- ¼ cup cotija cheese crumbled
- 1 avocado sliced
- 1 lime
- Serve with (optional): tomatillo salsa and lime wedge optional
Instructions
- Warm tortillas by toasting them over an open flame, heat them in a dry skillet, or wrap them in foil and pop them in the oven.
- Add about ¼ cup of barbacoa to a tortilla. Top with diced onion, avocado slices, cilantro, cotija cheese, and a squeeze of fresh lime juice.
Notes
- If using leftover barbacoa, warm it gently in the microwave or a skillet with a little splash of its juices to keep the shredded beef moist and tender.
