Slow Cooker Shredded Beef Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
12 tacos
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Calories
278 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Shredded Beef Tacos
Description
This recipe uses tri tip seasoned with chili powder, cumin, and paprika, rubbed onto the meat before placing it over diced red and green bell peppers and onions in a slow cooker. The cooking liquid combines pineapple juice, sriracha, honey, soy sauce, and garlic to infuse the beef with a balance of sweet, spicy, and umami flavors during a 6–12 hour slow cook. Once cooked, the beef is shredded directly in the pot, combining with softened roasted vegetables and flavorful juices. The meat is served warm in small corn tortillas, ideal for tacos. Optional toppings such as diced avocado, pickled jalapeños, pineapple, and fresh cilantro can be added for layers of freshness, heat, and creaminess. This dish yields tender meat and a sauce enriched with aromas from the spices and slow cooking process, well suited as a casual meal or party food.
Ingredients
- 1 red bell pepper large dice
- 1 green bell pepper large dice
- 1 red onion large dice
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 3 lb tri tip trimmed
- ¼ cup sriracha
- 2 cups pineapple juice
- 1 tbsp honey
- 2 tbsp soy sauce Tamari for gluten free
- 4 cloves garlic crushed
- 12 corn tortillas small
Optional Toppings
- 2 avocado diced
- ½ cup jalapeños pickled
- ½ cup pineapple diced
- ¼ cup cilantro fresh
Instructions
- Add the bell peppers and onion to the bottom of a slow cooker set to high.
- Combine the chili powder, cumin and paprika in a small bowl.
- Rub the mixture on the tri tip, then place the tri tip in the slow cooker on top of the onions and peppers.
- In a medium bowl, combine the pineapple juice, sriracha, honey, soy sauce & garlic together. Pour the mixture over the tri tip.
- Cook on high for 6-8 hours, or on low for 10-12 hours.
- After the tri tip has slow cooked, shred the meat in the slow cooker with two forks or meat claws.
- Place the meat in tortillas, with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot.
- Add the optional toppings of your choice.
Notes
- You can substitute tri tip with chuck roast, round roast, or brisket for shredding.
- Cooked shredded beef stores well in the refrigerator for up to five days.
- Note that nutritional information excludes optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 385mg | 16% |
| Potassium | 563mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 750mg | 15% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 66mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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