Dairy-Free Shredded Beef Tacos
Indulge in the rich, savory flavors of Dairy-Free Shredded Beef Tacos, a mouthwatering twist on a classic favorite that’s perfect for those avoiding dairy. This hearty recipe features tender, slow-cooked beef chuck roast infused with aromatic spices like cumin, chili powder, oregano, and paprika, creating a robust, flavor-packed centerpiece for your tacos. Topped with fresh ingredients like creamy avocado, juicy tomatoes, crisp cilantro, and a splash of zesty lime juice, these tacos offer a vibrant and satisfying meal. Served on warm corn tortillas, this gluten-free and dairy-free dish is ideal for a family dinner, casual gatherings, or meal prep. Simple to make with the help of your slow cooker, these tacos boast crave-worthy textures and bold flavors that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 whole garlic cloves
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups beef broth
- 1 whole bay leaf
- 12 small corn tortillas
- 2 whole lime
- 0.5 cup fresh cilantro
- 2 medium tomatoes
- 1 large avocado
- 1 optional jalapeño
Instructions
Begin by slicing the yellow onion into thin strips and mincing the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until brown, about 3-4 minutes per side. Transfer the beef to a slow cooker.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
Add cumin, chili powder, oregano, paprika, salt, and black pepper to the onions and garlic. Cook for an additional minute while stirring to combine the spices with the onions and garlic.
Transfer the onion and spice mixture to the slow cooker with the beef. Pour in the beef broth and add the bay leaf.
Cover the slow cooker and set it to low. Let the beef cook for approximately 6-8 hours or until it is tender and easy to shred with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the juices.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 30 seconds.
To assemble the tacos, fill each tortilla with a portion of shredded beef. Top with diced tomatoes, sliced avocado, chopped cilantro, and jalapeño if using.
Squeeze fresh lime juice over the top of each taco for added zest and serve warm.
Nutrition Facts
Calories |
3893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 21.5 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 5402 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
