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Overhead photo of Pulled Beef Tacos with Slaw.
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Shredded Beef Tacos with Cilantro Lime Coleslaw

Mexican Shredded Beef so tender and flavorful paired with crunchy Cilantro Lime Coleslaw creates the most delicious Shredded Beef Tacos.
Course Dinner
Cuisine Mexican/American
Keyword Beef Tacos Recipe, Shredded Beef Tacos, Slow Cooker Tacos
Prep Time 30 minutes
Cook Time 8 minutes
Servings 16 Tacos
Calories 166kcal
Author Heather

Ingredients

  • 16-20 med sized corn tortillas

Beef

  • 2.5 lb boneless chuck roast
  • 2 tbsp high heat oil *avocado oil was used for this recipe
  • salt & pepper
  • 1 lg brown onion *cut into strips
  • 1 tbsp dried oregano *Mexican oregano or regular
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1/4 tsp chipotle powder
  • 1/2 cup lime juice *about 4-6 juicy limes

Coleslaw

  • 4-5 cups shredded cabbage *about 1/2 med cabbage or about 14 oz
  • 1 small red onion *cut into strips, about 1 cup
  • 1 small bunch cilantro *chopped, about 1 cup
  • 1 cup Greek yogurt *fat % of choice
  • 1 lime zested
  • 5 tbsp lime juice *about 3 juicy limes
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/8 tsp chipotle powder

Garnish

  • Queso Fresco
  • fresh cilantro

Instructions

Beef

  • Heat a large cast iron or stainless steel frying pan over med high heat with oil. Generously salt and pepper roast. Once heated, sear both sides of roast until caramelized about 5 mins per side.
  • Add onion strips to the bottom of a slow cooker and place seared roast on top of onions. Pour lime juice over roast.
  • In a small bowl mix together spices for beef. Sprinkle half over one side of the roast, flip and sprinkle remaining spices on other side. Cook on low for 8 hours, on medium for 6 hours or on high for 4 hours. Once done, shred with two forks. Taste test and salt beef if additional salt is needed.

Coleslaw

  • In a large mixing bowl whisk together yogurt, lime zest, lime juice, salt, pepper and chipotle powder. Add in shredded cabbage, onion and cilantro. Toss well.

Tacos

  • Heat tortillas directly over a medium flame, using tongs, for 5-10 seconds per side. Another option is to heat a stainless steel skillet over medium heat with no oil. Using tongs heat the tortillas for 30 seconds per side.
  • Fill heated tortillas with desired amount of shredded beef, coleslaw, cheese and cilantro.

Notes

*Please use as many organic ingredients as possible.
Recipe Notes
  • Approximately 9 limes will be needed for this recipe.
  • For spicer heat levels use 1 tsp chipotle powder for medium heat and up to 1 tbsp for hotter spice level.
  • Freshly diced jalapeño can also be added to slow cooker for additional spice.

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 142mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg