The Forked SpoonLime Teriyaki Shredded Beef Tacos Recipe (Slow Cooker)
What you'll need
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Ingredients
Serves 6- 1 lime (juice and zest)
- 1 teaspoon thyme
- 1/2 large white onion (diced)
- 2 cups green cabbage (shredded)
- Avocado (for serving)
- Lime wedges (for serving)
- Pickled red onion
- 3 pounds beef chuck roast
- 3/4 cup beef broth
- 1/2 cup teriyaki sauce (homemade or store-bought)
- 2 tablespoon soy sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 2 tablespoon unseasoned rice vinegar
- 2 teaspoon Chipotle powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon sugar
- 24 small flour or corn tortillas
- 3 teaspoon Spanish paprika
- 3 bay leaves
- sesame seeds (to garnish)
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Steps
- Step 1
In a small bowl combine the paprika, chipotle powder, thyme, salt, pepper, onion powder and garlic powder. Set aside. In a separate bowl whisk together the sugar, lime juice and zest, soy sauce, and rice vinegar.
- Step 2
Add the chuck roast to your slow cooker and massage both sides with the dry rub, making sure to get in between any folds of the meat. Add the lime juice mixture, beef broth, and bay leaves to the slow cooker. Set slow cooker to high and cook for at least 5-6 hours.
- Step 3
After the beef is fully cooked, remove meat from the slow cooker and shred with two forks. Transfer back to the slow cooker and add 1/2 cup teriyaki sauce. Mix well to combine. Switch slow cooker to low and continue to cook until ready to serve.
- Step 4
Prepare tacos by placing a large spoonful of shredded beef onto each tortilla. Garnish with shredded green cabbage, white onion, pickled red onion, sesame seeds, and sliced avocado. Enjoy!
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In a small bowl combine the paprika, chipotle powder, thyme, salt, pepper, onion powder and garlic powder. Set aside. In a separate bowl whisk together the sugar, lime juice and zest, soy sauce, and rice vinegar.
Source: The Forked Spoon
