Cilantro-Lime Steak Tacos Recipe
Need a change from the usual slow cooker pot roast? Switch it up by turning it into tacos. Just slow cook the roast in a Tex-Mex seasoned broth, then shred the meat and serve in tortillas. Top with shredded cabbage, radishes, and pico de gallo for tacos that are good enough for company!
8hr - 10hr (low) - 4hr - 5hr (high) | 8 servings | 504 cal
2 large onions, cut into 1/2-inch wedges
1 3-pound boneless beef chuck roast, trimmed and cut into 2-inch chunks
3/4 cup beef broth
1/3 cup freshly squeezed lime juice
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon tomato paste
4 cloves garlic, minced
2 teaspoons dried oregano, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
16 8-inch flour tortillas, warmed
2 cups shredded cabbage
1 cup thinly sliced radishes
1 cup pico de gallo
1/2 cup cilantro leaves
Lime wedges (optional)
In a 5- to 6-quart slow cooker, place onions. Place beef on top of onions.
In a bowl, whisk together the beef broth, lime juice, cumin, chili powder, tomato paste, garlic, oregano, cayenne pepper, and salt until well combined. Pour over beef. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Using a slotted spoon, remove beef and onions from cooker. Coarsely shred beef with two forks, leaving some larger pieces intact. Skim fat from cooking liquid. Add enough of the cooking liquid to the beef mixture to moisten.
Fill warmed tortillas with beef mixture. Top each with some of the shredded cabbage, sliced radishes, pico de gallo, and cilantro. Serve with lime wedges, if desired.