Ingredients
Scale
- 2 lbs beef chuck roast, trimmed
- 1 packet taco seasoning (or homemade blend: chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper)
- 1 cup beef broth
- 1 small onion, sliced
- 4 cloves garlic, minced
- 8–10 small corn tortillas
- For serving: shredded cabbage, chopped fresh cilantro, diced onion, lime wedges, avocado slices or guacamole, sour cream or avocado crema
Instructions
- Place beef, seasoning, broth, onion, and garlic into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beef is fork-tender.
- Shred beef directly in the slow cooker using two forks. Return lid and keep warm.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Assemble tacos: fill each tortilla with beef, top with cabbage, cilantro, onion, avocado, and a squeeze of lime. Drizzle with avocado crema if desired.
Notes
- For gluten-free, ensure taco seasoning is certified GF.
- Leftover shredded beef stores well in fridge for 4 days and reheats beautifully for future meals.
- Swap beef for shredded chicken or pork if preferred—same cooking time.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 2 tacos + toppings
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
