Heart-Healthy Shredded Beef Tacos
Savor the delicious simplicity of Heart-Healthy Shredded Beef Tacos, a nutrient-packed dish that doesn’t skimp on flavor! This recipe features tender, slow-cooked lean beef chuck roast seasoned with aromatic spices like cumin and chili powder, all cooked in low-sodium beef broth to keep it heart-friendly. The shredded beef sits atop warm corn tortillas and is topped with fresh ingredients like sliced avocado, diced tomato, and vibrant cilantro for a nutritious burst of color and flavor. Finished with a squeeze of lime, these tacos are a wholesome option for weekday dinners or casual gatherings, offering a perfect balance of healthy cooking and bold, zesty taste. Ready in just over five hours with minimal prep, this easy slow-cooker recipe is ideal for busy families looking for a satisfying, guilt-free Mexican-inspired meal.
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Recipe Information
Ingredients
- 1.5 pounds Lean beef chuck roast
- 2 tablespoons Olive oil
- 1 cup Low-sodium beef broth
- 3 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground black pepper
- 8 small Corn tortillas
- 0.5 cup Fresh cilantro leaves, chopped
- 1 medium Avocado, sliced
- 1 medium Tomato, diced
- 1 large Fresh lime, cut into wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with ground black pepper.
Brown the beef on all sides in the skillet, about 4-5 minutes per side. Transfer to a slow cooker.
In the same skillet, add the remaining tablespoon of olive oil. Cook the onion until translucent, about 3 minutes, then add the minced garlic, ground cumin, and chili powder. Cook for an additional minute.
Transfer the onion and spice mixture to the slow cooker with the beef. Pour in the low-sodium beef broth.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and pulls apart easily with a fork.
Shred the beef using two forks and mix it with the cooking juices in the slow cooker.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by placing a generous amount of shredded beef on each tortilla, then topping with diced tomato, sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
Serve the tacos warm and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 12.1 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4662 mg | 99% | |
*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.
