Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado
- a lean chuck roast, about 2 1/2 - 3 lbs. before trimming
- 1 T steak seasoning of your choice
- 2 tsp. olive oil, for browning meat
- 1 1/4 cup mild or medium salsa
- 1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos)
- 2 T fresh squeezed lime juice
- 1 T taco seasoning
- 1/4 - 1/2 tsp. salt
- 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 fat free Greek yogurt or sour cream
- 1 tsp. green Tabasco sauce (or use your favorite hot sauce)
- 8 whole wheat or low carb flour tortillas, 6 inch size
- 2 avocados, diced
- 2-3 tsp. fresh squeezed lime juice, to toss with avocado
- cut lime pieces to squeeze on tacos (optional)
- extra green Tabasco sauce for serving (optional)
- Produce
- Avocados (2)
- Cilantro, fresh (1/2 cup)
- Green cabbage (1/4 small head)
- Green chiles (1 can)
- Lime, cut (1)
- Red cabbage (1/4 small head)
- Meat
- Chuck, lean roast (1)
- Condiments
- Mayo (2 T)
- Salsa, mild or medium (1 1/4 cup)
- Tabasco sauce, green (1 tsp.)
- Tabasco sauce, green (1)
- Cooking & Baking
- Olive oil (2 tsp.)
- Salt (1/4 tsp.)
- Seasoning, steak (1 T)
- Taco seasoning (1 T)
- Bread & Baked Goods
- Flour tortillas, whole wheat or low carb (8)
- Drinks
- Lime juice, fresh squeezed (4 T)
- Dairy
- Greek yogurt or sour cream, fat free (2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published May 24, 2012 (8 months ago).
160 people saved this recipe.
