High Protein Shredded Beef Tacos
Sink your teeth into these mouthwatering High Protein Shredded Beef Tacos, the perfect blend of tender, slow-cooked beef and bold, smoky spices wrapped in warm corn tortillas. This recipe combines a succulent beef chuck roast flavored with chili powder, cumin, paprika, and garlic, cooked low and slow until it’s fall-apart tender and infused with rich juices. Packed with protein, these tacos are ideal for meal prep, family dinners, or casual get-togethers. Customize yours with fresh cilantro, creamy avocado, diced tomatoes, and a hint of lime for a pop of freshness. Whether you're looking for a satisfying weeknight meal or a crowd-pleasing addition to taco night, these high-protein tacos deliver robust flavor and hearty goodness in every bite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 piece Large onion, chopped
- 4 pieces Garlic cloves, minced
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 2 pieces Lime, cut into wedges
- 1 piece Avocado, sliced
- 0.5 cup Sour cream
- 0.5 cup Grated cheese (optional)
- 2 pieces Tomatoes, diced
Instructions
Begin by patting the beef chuck roast dry with paper towels. This ensures a nice sear.
Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast and sear on all sides until brown, about 4-5 minutes per side. Remove the beef and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
Transfer the onion and garlic to a slow cooker. Place the seared beef on top.
Pour the beef broth over the beef in the slow cooker. Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper evenly over the beef.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded 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 soak up the juices.
Warm corn tortillas in a dry skillet over medium heat for a minute on each side, or until pliable and slightly toasted.
Assemble the tacos by filling each tortilla with a generous portion of shredded beef. Top with fresh cilantro, diced tomatoes, sliced avocado, a dollop of sour cream, and grated cheese if desired.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
4824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.6 g | 378% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 30.5 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1252 mg | 96% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 5693 mg | 121% | |
*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.
