Slow Cooker Beef Tacos + Spicy Slaw & Avocado Salsa

Monday, September 11, 2017

serves 6 (2 tacos each)

What You Need
For The Beef
1 TBS olive oil
2 lb beef chuck roast
1 TBS taco seasoning, or make your own
2 (4 oz.) cans of diced green chillies

For The Slaw
6 cups coleslaw mix
1/2 cup green onion, thinly sliced
6 TBS mayo, or make your own (more if desired)
4 TSP lime juice, fresh
2 TSP hot sauce

For The Avocado Salsa
2 avocados, diced
1/2 poblano pepper, diced
1 TBS lime juice, fresh
1 TBS olive oil
1/2 cup cilantro, fresh and chopped

Misc.
Taco shells or make your own
Cilantro, chopped
Lime wedges 

Directions
For The Beef
1. Add olive oil to the crock pot.
2. Trim all visible fat on the beef and then rub taco seasoning over the roast.
3. Place into the crock pot and then top with the two cans of diced chilies.
4. Cook on low for 6-8 hours.
5. Once cooked, use a fork to shred. It should fall apart.

For The Slaw
1. Place coleslaw mix and green onion into a medium sized bowl.
2. In a small bowl, whisk together the mayo, lime juice, and hot sauce.
3. Pour mayo mixture over the cabbage mixture and toss until combined. Set aside in fridge.

For The Avocado Salsa
1. Place avocado into a medium sized bowl and toss with lime juice.
2. Add in the poblano pepper, cilantro, and olive oil.
3. Toss well and then set aside in the fridge.

Assembly
1. On your taco shell, first place the coleslaw mix, then meat, and top with the avocado salsa.
2. Top with additional cilantro and a lime wedge if desired. Enjoy!

| Adapted from Kalyn's Kitchen |

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