Shredded Beef Taco Salad

Name: Shredded Beef Taco Salad
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 to 6 Taco Salads
Ingredients: 3 Tbsp avocado oil; 1 large yellow onion; 2 ½ lbs sirloin roast; 1 ½ tsp sea salt; 1 Tbsp chili powder; 2 cups chicken broth or beef broth; 4 chipotle chilis in adobo sauce; 10 ounces spring greens; 2 avocados; 1 cup cherry tomatoes; ½ cup queso fresco; ½ red onion; 6 radishes; fresh cilantro; 1 large fresh mango; 1 Jalapeño; 1/2 cup red onion; 3 Tbsp lime juice; 1 ½ cups fresh cilantro; 1 large clove garlic; ⅓ cup lime juice; 2 tsp pure maple syrup; ½ cup avocado oil; ½ tsp sea salt

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4 to 6 Taco Salads
Calories
962 kcal
Course
Main Course
Cuisine
Mexican

Shredded Beef Taco Salad

Tyler Espinosa

Report

Tender shredded beef, mango salsa, avocado and cilantro lime dressing make these taco salads so dreamy!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the Beef:

3 Tbsp avocado oil
1 large yellow onion
2 ½ lbs sirloin roast cut into large chunks
1 ½ tsp sea salt
1 Tbsp chili powder
2 cups chicken broth or beef broth
4 chipotle chilis in adobo sauce chopped (omit for mild)

For the Taco Salads:

10 ounces spring greens
2 avocados
1 cup cherry tomatoes halved
½ cup queso fresco
½ red onion thinly sliced
6 radishes thinly sliced
fresh cilantro

Mango Salsa:

1 large fresh mango chopped
1 Jalapeño seeded and chopped
1/2 cup red onion finely chopped
3 Tbsp lime juice

Cilantro Lime Dressing:

1 ½ cups fresh cilantro
1 large clove garlic
⅓ cup lime juice
2 tsp pure maple syrup
½ cup avocado oil
½ tsp sea salt

Add to Shopping List

Instructions

Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.
Plug in your Instant Pot and press “Saute.” Add the avocado oil and chopped onion. Saute, stirring occasionally, until the onion begins to turn brown, about 5 to 8 minutes.
Scoot the onion off to one side of the pressure cooker and add the chunks of roast.
Sear on two or three sides for 3 to 4 minutes, until golden-brown.
Add the remaining ingredients for the beef to the Instant Pot and give it a good stir.
Secure the lid on the Instant Pot and press Manual/Pressure Cook and set the time for 1 hour and 20 minutes. Leave the steam vent sealed and be sure you’re on the default High setting.
After the Instant Pot has run its course, let it naturally release all the way and go into Keep Warm mode for at least 1 hour (I typically do 2).
Transfer the beef to a cutting board and use two forks to shred it. Put the meat back into the Instant Pot to soak up the juices while you prepare the salads.
Stir together the ingredients for the mango salsa in a bowl until combined.
Add the ingredients for the Cilantro Lime dressing to a small blender and blend until combined.
Divide the salad ingredients among 4 large bowls or prepare the salad in one big serving bowl. Serve with your desired amount of mango salsa, shredded beef and Cilantro Lime Dressing.