Shredded Beef Tacos with Spicy Slaw and Avocado
There’s something incredibly satisfying about a plate of Shredded Beef Tacos with Spicy Slaw and Avocado. The rich flavors of tender, shredded beef meld perfectly with zesty slaw and creamy avocado, making each bite a little fiesta in your mouth. Whether you’re hosting a taco night or simply craving something comforting, these tacos will become a fast favorite. Let’s dive into the details of this mouthwatering dish!
The Upside of Shredded Beef Tacos with Spicy Slaw and Avocado
Shredded Beef Tacos with Spicy Slaw and Avocado is more than just a meal; it’s an experience. The savory beef, combined with a crunchy, flavorful slaw, brings together a wonderful contrast of textures. Adding diced avocado not only enhances the flavor profile but also adds a creamy richness that balances the spices beautifully. These tacos are perfect for a casual family dinner or a festive gathering with friends. Plus, they are easy to customize, making them a versatile option for any palate.
The Essentials
To create these delicious tacos, you’ll need the following ingredients:
- 3 lbs. lean chuck roast (before trimming)
- 1 T steak seasoning of your choice
- 2 tsp. olive oil, for browning meat
- 1 1/4 cup Pace Picante Sauce (see notes)
- One 4 oz. can diced green chiles (see notes)
- 2 T fresh squeezed lime juice
- 1 T taco seasoning
- 1/4 tsp. salt
- 8 Mission Carb Balance Whole Wheat Tortillas
- 2 avocados, diced
- 1 T fresh squeezed lime juice, to toss with avocado
- 1/4 small head green cabbage, very thinly sliced, then slightly chopped
- 1/4 small head red cabbage, very thinly sliced, then slightly chopped
- 1/2 cup chopped fresh cilantro
- 2 T mayo
- 2 T Greek yogurt (see notes)
- 1 tsp. green Tabasco sauce (or use your favorite hot sauce)
Equipment Breakdown
To prepare your Shredded Beef Tacos with Spicy Slaw and Avocado, you’ll want to gather the following equipment:
- Slow cooker or Dutch oven – for tenderizing the beef
- Large skillet – for browning the meat
- Cutting board and knife – for chopping vegetables
- Mixing bowl – for preparing the slaw
- Tongs – for shredding the beef and assembling tacos
Shredded Beef Tacos with Spicy Slaw and Avocado: From Prep to Plate
Step 1: Prepare the Beef
Start by trimming any excess fat from the chuck roast. Rub the steak seasoning all over the meat, ensuring it’s well coated. In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the chuck roast on all sides until it develops a rich brown crust. This step adds flavor and depth to your shredded beef.
Step 2: Slow Cook the Meat
Transfer the seared chuck roast to your slow cooker or Dutch oven. Pour in the Pace Picante Sauce, diced green chiles, lime juice, taco seasoning, and salt. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
Step 3: Make the Spicy Slaw
While the beef is cooking, prepare the spicy slaw. In a mixing bowl, combine the thinly sliced green and red cabbage, chopped cilantro, mayo, Greek yogurt, and green Tabasco sauce. Toss everything together until the cabbage is well coated. Set aside in the refrigerator to allow the flavors to meld.
Step 4: Prepare the Avocado
Just before you’re ready to serve, dice the avocados and toss them with a tablespoon of fresh lime juice to prevent browning. This will add a fresh, tangy element to your tacos.
Step 5: Shred the Beef
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the cooking juices and mix well to keep it moist and flavorful.
Step 6: Assemble the Tacos
Warm the Mission Carb Balance Whole Wheat Tortillas in a skillet or microwave. Layer the shredded beef, a generous scoop of spicy slaw, and diced avocado on each tortilla. Finish with a sprinkle of extra cilantro if desired.
Step 7: Serve and Enjoy!
Serve your Shredded Beef Tacos with Spicy Slaw and Avocado immediately. Enjoy with your favorite sides or toppings, such as additional hot sauce or lime wedges.
Easy Ingredient Swaps
If you’re looking to customize your Shredded Beef Tacos with Spicy Slaw and Avocado, consider these simple swaps:
- Use ground beef or chicken instead of chuck roast for a quicker option.
- Try using your favorite salsa instead of Pace Picante Sauce for a different flavor profile.
- Switch out the Greek yogurt for sour cream if you prefer a creamier texture.
- Replace green Tabasco sauce with another hot sauce that fits your spice level.
Flavor Logic
The magic of Shredded Beef Tacos with Spicy Slaw and Avocado lies in the layering of flavors:
The savory, spiced beef provides a hearty base, while the crunchy slaw adds texture and brightness with its tangy dressing. The creamy avocado not only enhances the flavor but also offers a cool contrast to the spiciness of the slaw. The fresh cilantro brings a touch of herbaceousness, tying all the elements together into a harmonious dish that is as pleasing to the palate as it is to the eye.
Save It for Later
If you find yourself with leftovers (though it’s hard to imagine!), here are some great tips for storing your Shredded Beef Tacos with Spicy Slaw and Avocado:
- Store the shredded beef in an airtight container in the refrigerator for up to 3 days.
- Keep the slaw separate from the beef to maintain its crunch. It can be stored in the fridge for up to 2 days.
- For the best flavor, add the diced avocado fresh when you’re ready to eat.
- You can also freeze the shredded beef for up to 3 months. Just thaw and reheat before serving.
Reader Questions
Can I use a different cut of meat for these tacos?
Absolutely! While lean chuck roast is ideal for shredding, you can substitute with brisket or even pork shoulder for a different flavor profile. Just adjust cooking times accordingly for tenderness.
How spicy are these tacos?
The spice level can be adjusted based on your personal preference. You can control the heat by choosing a mild salsa and adjusting the amount of hot sauce in the slaw. Start with a little and add more as needed!
Can I make this recipe ahead of time?
Yes! The beef can be cooked in advance and stored in the refrigerator. Just reheat before serving. The slaw can also be made a day ahead; just keep it in an airtight container to retain its freshness.
What can I serve with these tacos?
These tacos pair well with a variety of sides such as Mexican rice, refried beans, or a simple side salad. You could also serve them with tortilla chips and salsa for a complete meal.
Explore More
If you enjoyed this recipe, check out these other delicious offerings:
- Sally’s Baking Addiction – For dessert inspiration
- Pinch of Yum – For more vibrant meals
- Minimalist Baker – For quick and easy recipes
Make It Tonight
Are you ready to indulge in some Shredded Beef Tacos with Spicy Slaw and Avocado? Gather your ingredients, roll up your sleeves, and get cooking. This dish is sure to impress, whether you’re serving it to your family or friends. Enjoy the delightful combination of flavors and textures, and remember, every taco is a step into culinary bliss!
Shredded Beef Tacos with Spicy Slaw and Avocado
Ingredients
Equipment
Method
- Start by trimming any excess fat from the chuck roast. Rub the steak seasoning all over the meat, ensuring it's well coated. In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the chuck roast on all sides until it develops a rich brown crust. This step adds flavor and depth to your shredded beef.
- Transfer the seared chuck roast to your slow cooker or Dutch oven. Pour in the Pace Picante Sauce, diced green chiles, lime juice, taco seasoning, and salt. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
- While the beef is cooking, prepare the spicy slaw. In a mixing bowl, combine the thinly sliced green and red cabbage, chopped cilantro, mayo, Greek yogurt, and green Tabasco sauce. Toss everything together until the cabbage is well coated. Set aside in the refrigerator to allow the flavors to meld.
- Just before you're ready to serve, dice the avocados and toss them with a tablespoon of fresh lime juice to prevent browning. This will add a fresh, tangy element to your tacos.
- Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the cooking juices and mix well to keep it moist and flavorful.
- Warm the Mission Carb Balance Whole Wheat Tortillas in a skillet or microwave. Layer the shredded beef, a generous scoop of spicy slaw, and diced avocado on each tortilla. Finish with a sprinkle of extra cilantro if desired.
- Serve your Shredded Beef Tacos with Spicy Slaw and Avocado immediately. Enjoy with your favorite sides or toppings, such as additional hot sauce or lime wedges.
Notes
- Store shredded beef in an airtight container for up to 3 days.
- Keep slaw separate to maintain crunch; it lasts up to 2 days in the fridge.
- Add diced avocado fresh just before serving for the best flavor.
