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.
