These tacos are surprisingly easy and have a huge pay off. They’re perfect for a weeknight dinner where you can let the meat get fall apart tender, and then quickly assemble the tacos when you’re ready to eat!
Ingredients
- For the beef
- - 2.5-3lb chuck roast
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 packet onion soup mix
- - 6 tbsp butter
- For the slaw
- - 3 cups shredded green cabbage
- - 1/4 cup diced white onion
- - 1/4 tsp lime zest
- - 1 tsp lime juice
- - 1/4 cup mayo
- - 1.5 tbsp chopped cilantro
- - pinch cayenne pepper
- Extras:
- - soft or crunchy tacos shells
- - lime wedges
Instructions
- Heat 1 tsp olive oil in a large frying pan on high heat. Season the chuck roast generously with salt and pepper, and sear each side, 2-3 minutes until brown.
- Add chuck roast to slow cooker and add all seasonings directly onto meat. Dot the top of the meat with pats of butter and cook on low, 7-8 hours.
- Shred the meat with two forks directly in the slow cooker.
- For the slaw, shred the cabbage with a knife or mandolin. Add
- Combine cabbage, diced onion, cilantro, zest of a lime, the juice of half a lime, mayo, cilantro, and a pinch of cayenne pepper.
- Let sit for at least 15 min prior to serving
- Prep your taco shells- crunchy by baking in the oven according to package instructions, or soft on the stove, directly over a low flame.
- Assemble your tacos with meat and slaw, serve with limes, and extra cilantro.
- FEAST!
