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Oxtail Tacos with Roasted Corn Relish & Sriracha Dipping Sauce

Updated On: Oct 03, 2023

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These Oxtail Tacos are so delicious and fun to make. Make sure you double or triple the recipe if you’re planning on a crowd. They are so tasty it will be hard to eat just one.

oxtail tacos recipe

Oxtail Tacos with Corn Relish

As a foodie, I often times get these visions of food I want to make.  These Oxtail tacos were just that, a crazy vision while I was sitting on the couch watching football one day. This is kind of a labor of love as the Oxtail takes about 2 1/2 hours to prepare.  A half hour of seasoning and browning then on to the pot for the 2 hour braise.  So, my recommendation to you is to make a double batch and serve them for a party and watch those Oxtails fly!

oxtail tacos recipe

Oxtail Tacos with Roasted Corn Relish & Sriracha Dipping Sauce

This is a fun recipe for a taco appetizer using wonton wrappers and slow braised oxtail.
Servings 12 Tacos



  • 3 tablespoons olive oil
  • 2 lbs Oxtails rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 1 large onion coarsely chopped
  • 5 garlic cloves coarsely chopped
  • 1 15 oz can diced tomatoes
  • 2 cinnamon sticks
  • 1 red thai chile optional

Corn Relish

  • 2 cups frozen corn
  • 1 15 oz can black beans drained and rinsed
  • 1 small jalapeno minced
  • 2 garlic cloves coarsely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 3 tablespoons cilantro chopped
  • cooking spray
  • salt and pepper to taste


  • 12 wonton wrappers
  • cooking spray

Sriracha Sauce

  • 1 cup fat free sour cream or any type you choose
  • 2 tablespoons Sriracha Sauce
  • ½ cup crumbled Queso Fresco cheese


  • Preheat oven to 325 degrees F. In a large heavy cast iron pot heat the olive oil over medium high heat. In a large bowl add the oxtails, salt, cumin, garlic powder, chili powder and cayenne pepper and toss to coat. Working in batches, add the oxtails to the hot pot and sear on all sides. Remove to the bowl while you continue with the remainder of the oxtails, removing to bowl after seared. Add the onions to the pot and cook until translucent, about 5 minutes, scrapping up the browned bits on the bottom. Add the garlic and stir for 30 seconds. Add the canned tomatoes, cinnamon sticks and red chile and return the oxtails to the pot. Cover with the lid and place in the oven for 2 hours, turning the oxtails after 1 hour. Remove from the oven and allow to cool in the pot for about 30 minutes while you prepare the taco shells. When cool enough to handle, shred the oxtail meat into a bowl.
  • In a medium skillet over medium high heat coated with cooking spray, add the frozen corn. Cook stirring occasionally for about 5-7 minutes or until the corn starts to get a roasted color. Add the black beans, jalapeno, garlic, chili powder and cumin and stir to combine. Pour into a serving bowl and add the cilantro and salt and pepper to taste. Stir to combine. Set aside.
  • Preheat the oven to 400 degrees F. Using a 13×9 baking dish, coat the outside and inside edges with cooking spray. Drape the wonton wrappers over the edges, not overlapping. Place in the oven and bake for 5-7 minutes, or until lightly golden brown. Remove and repeat with remaining wrappers. Set aside to cool.
  • In a small bowl add the sour cream and Sriracha Sauce and stir to combine. Crumble the queso fresco.
  • Assembly: Add about a tablespoon or so of Oxtail to the wonton shells, top with the corn and black bean relish and a sprinkling of queso fresco. Repeat with the remaining wonton shells. Serve warm with the Sriracha dipping sauce.


Serving: 1gCalories: 378kcalCarbohydrates: 29gProtein: 28gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 78mgSodium: 786mgFiber: 6gSugar: 4g
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Pingback: Mexican Shrimp, Tomato & Chili Wraps | Farmgirl Gourmet
  2. Koh samui villas rental says:

    Thank you for sharing this recipe, I love it.

  3. Holy wah. That is the best looking food I have seen in a long while–nom.

  4. xlpharmacy says:

    This comment has been removed by a blog administrator.

  5. I saw this on twitter the other day and kept meaning to come check it out…finally made it!
    Okay…I have a confession to make: I’ve never had oxtails! GASP! That needs to change soon, and I’m loving these tacos. What amazing flavor combos.

  6. Alison @ Ingredients, Inc. says:

    wow looks SO good! love your Halloween theme too 🙂

  7. groovyfoody says:

    These sound delish! P.s. I love your Halloween makeover!

  8. Priscilla @She's Cookin says:

    It’s an oxtail kind of day 🙂 Not only do these look delicious, but I love your fusion twist with the wonton shells and Sriracha dipping sauce! I want!!!

  9. Nelly Rodriguez says:

    Sriracha Dipping Sauce is amazing! Looks sooo good!

  10. Diane {Created by Diane} says:

    what a great idea to use won tons for taco shells 🙂 I use them for appetizers in a cupcake pan all the time will have to make some tacos with them!

  11. Now these are my kind of tacos!! Great dish for a party and even though the braising takes time, it’s not direct hands on time – WOO HOO!!

  12. Wow not only do they look delicious but that list of flavors in both the filling and the relish is stupendous and making me want to try them. Fabulous dish! Wow!

  13. Holy Moly…these are love. I just tried oxtails for the first time last year. Wow. Wow. Wow. 🙂

  14. Tickled Red says:

    Okay I have never in my life had oxtail but these sound mouth watering. I adore anything that takes hours and is a labor of love 😉

  15. foodwanderings says:

    Wow, absolutely delicious looking. Love the creativity. Always meant to braise oxtails but never ventured into it. I know I would love it.Love the Asian/Mexican references fusion! 🙂

  16. This looks incredible! Love oxtail, and I know these would be a hit at any party! Just brilliant.

  17. Barbara | Creative Culinary says:

    I’ve been wanting these since you tweeted that photo yesterday. I’m still waiting you know.

    The look and sound absolutely fabulous!

  18. Fuji Mama says:

    These look amazing!!! Not only do I love oxtail, but I love, love, love that you used wontons for the taco shells. Fusion at its best!

  19. Krista {Budget Gourmet Mom} says:

    Fantastic! They look well worth the effort!

  20. Cookin' Canuck says:

    This is definitely a labor of love, but I’m sure it was worth every single minute. I may be salivating right now.

  21. Mike Chavez says:

    OMG! I knew there was a reason I loved you! This recipe is above and beyond and should be in the freezer case of every grocery store in america under your label!

    You Rock!

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