Shredded Beef Tacos

When I said we like Mexican food, I wasn’t lying :p These tacos are almost as addicting as the last ones; black bean tacos.

This makes about 8-10 tacos… So three kind of hungry people or two really hungry people; therefore, the perfect amount for Scott and me.

Ingredients:

• 3 c angel hair cabbage
• 5 radishes, halved and sliced thinly
• 5 green onions, sliced thinly on the bias
• ¼ c cilantro, chopped
• 5 Tbsp fresh lime juice (about one lime)
• 1 tsp salt
• 1 avocado, peeled and mashed smooth
• 3 Tbsp sour cream
• 1 1/2 lb beef chuck, cut into 2” pieces
• 2 small onions, sliced thinly pole to pole
• 2 tsp garlic, minced
• 1 bay leaf
• 1 tsp oregano
• 2 adobo peppers, chopped and 3 Tbsp of sauce from the can of peppers
• Siracha sauce
• 8-10 corn tortillas

Directions:

• Place beef, onions, garlic, bay leaf, oregano, adobo peppers and sauce into a crock pot. Cook on low for 7-8 hours or on high for 4 hours.
• 20 minutes before beef is done. Assemble the avocado mixture and slaw mixture. For slaw combine cabbage, radishes, cilantro, ½ tsp salt and 2 Tbsp lime juice together. For avocado combine 1 Tbsp lime juice, ½ tsp salt and avocado. Mash until smooth. Add in sour cream and mix to combine.
• Remove only the beef and shred with two forks in a medium bowl. Add only the liquid from the crock pot to the bowl to rehydrate the beef.
• Heat tortillas by placing them in between damp paper towels and microwaving for 35 seconds.
• Assemble by add beef, slaw and avocado cream. Top with siracha sauce.

Enjoy and try not to over eat… Though that may be hard not to do with these :)