Description

Pulled beef Tacos with Tangy Slaw deliver a burst of flavor and satisfying textures, making them an ideal choice for any gathering. Tender, slow-cooked beef is perfectly complemented by a refreshing tangy slaw, creating a delicious taco experience. This recipe is not only simple to prepare but also versatile, allowing you to customize it with your favorite toppings. Whether you’re hosting a game day party or enjoying a cozy family dinner, these tacos are sure to impress. Get ready for a mouthwatering meal that everyone will love!

Ingredients

Scale

3 – 4 lbs beef shoulder (boneless or bone-in)
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup chicken broth
1/2 cup apple cider vinegar
1/4 cup brown sugar
3 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup mayo
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste
12 small corn or flour tortillas
Fresh cilantro
Lime wedges
Pickled red onions (optional)

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Instructions

Combine smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper in a bowl. Rub the mixture over the beef shoulder.
Place the seasoned beef in the slow cooker. Add chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce. Cover and cook on low for 8 hours until tender.
In a mixing bowl, combine shredded cabbages and carrots. In another bowl, whisk mayo, apple cider vinegar, honey, salt, and pepper; pour over the cabbage mixture and toss well.
Once cooked, shred the beef using forks and return it to the slow cooker.
Warm tortillas in a skillet or microwave. Assemble tacos by placing shredded beef and slaw on each tortilla and top with fresh cilantro and lime juice.

Nutrition

Serving Size: 2 tacos (200g)
Calories: 450
Sugar: 6g
Sodium: 850mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 25g
Cholesterol: 80mg