Low Sodium Shredded Beef Tacos
Transform classic taco night with these flavorful Low Sodium Shredded Beef Tacos that are perfect for a heart-healthy twist on a beloved dish! This recipe combines tender beef chuck roast slow-cooked in a rich blend of low sodium beef broth, aromatic spices like cumin and oregano, and a hint of apple cider vinegar for a tangy depth of flavor. The beef is shredded to perfection and layered into warm corn tortillas, then topped with fresh cilantro, creamy avocado slices, and juicy diced Roma tomatoes for a vibrant and nutritious finish. With a straightforward preparation process and only 20 minutes of hands-on time, these tacos are a no-fuss way to impress your guests with wholesome and irresistible Tex-Mex flavors. Ready in 6 hours, these tacos are perfect for meal prepping or slow cooker enthusiasts. Serve them up with lime wedges for a zesty kick, and savor every guilt-free bite!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 2 cups Low sodium beef broth
- 2 tablespoons Apple cider vinegar
- 4 Garlic cloves, minced
- 1 large Onion, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 0.5 cup Fresh cilantro, chopped
- 12 Corn tortillas
- 1 Lime, cut into wedges
- 1 Avocado, sliced
- 2 Roma tomato, diced
Instructions
Trim excess fat from the beef chuck roast.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
Transfer the beef to a slow cooker.
Add the low sodium beef broth, apple cider vinegar, minced garlic, chopped onion, ground cumin, chili powder, dried oregano, black pepper, and bay leaf into the slow cooker.
Cover and cook on low heat for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the slow cooker and shred using two forks.
Return the shredded beef to the slow cooker to soak up the juices for another 15 minutes on low heat.
Warm the corn tortillas in a dry skillet over medium heat for 1 minute per side or until pliable.
To assemble the tacos, place a generous portion of shredded beef onto each tortilla. Top with sliced avocado, diced tomato, and chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
4289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 19.6 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 5608 mg | 119% | |
*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.
