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Shredded Beef Taco Salad
4.5 from 6 votes

Shredded Beef Taco Salad

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

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 4 to 6 Taco Salads
Calories: 962 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Beef:
  • 3 Tbsp avocado oil
  • 1 yellow onion large
  • 2 ½ lbs sirloin roast cut into large chunks
  • 1 ½ tsp salt 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 avocado
  • 1 cup cherry tomato halved
  • ½ cup queso fresco
  • ½ red onion thinly sliced
  • 6 radish thinly sliced
  • cilantro fresh
Mango Salsa:
  • 1 Mango chopped, large fresh
  • 1 jalapeño seeded and chopped
  • 1/2 cup red onion finely chopped
  • 3 Tbsp lime juice
Cilantro Lime Dressing:
  • 1 ½ cups cilantro fresh
  • 1 garlic large clove
  • ⅓ cup lime juice
  • 2 tsp pure maple syrup
  • ½ cup avocado oil
  • ½ tsp salt sea salt

Instructions

    Cup of Yum
  1. Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.
  2. 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. 
  3. Scoot the onion off to one side of the pressure cooker and add the chunks of roast.
  4. Sear on two or three sides for 3 to 4 minutes, until golden-brown.
  5. Add the remaining ingredients for the beef to the Instant Pot and give it a good stir.
  6. 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.
  7. 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).
  8. 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.
  9. Stir together the ingredients for the mango salsa in a bowl until combined.
  10. Add the ingredients for the Cilantro Lime dressing to a small blender and blend until combined.
  11. 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.

Nutrition Information

Serving 1of 6 Calories 962kcal (48%) Carbohydrates 11g (4%) Protein 74g (148%) Fat 64g (98%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 to 6 Taco Salads

Amount Per Serving

Calories 962

% Daily Value*

Serving 1of 6
Calories 962kcal 48%
Carbohydrates 11g 4%
Protein 74g 148%
Fat 64g 98%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.