Paleo Authentic Barbacoa Tacos
Experience the bold, smoky flavors of traditional barbacoa reimagined in this Paleo Authentic Barbacoa Tacos recipe. Made with tender, slow-cooked beef chuck roast infused with a tantalizing medley of spices—like cumin, smoked paprika, oregano, and chipotle peppers in adobo sauce—this dish guarantees a melt-in-your-mouth experience. Lettuce leaves replace traditional taco shells, making these tacos grain-free and perfect for Paleo and gluten-free lifestyles. Garnished with creamy avocado, crisp radishes, fresh cilantro, and a splash of lime, every bite is bursting with vibrant, satisfying flavors. Perfect for a crowd, these tacos transform traditional comfort food into a wholesome, health-conscious meal that doesn’t compromise on taste. Slow-cooker-friendly and nutrient-packed, these barbacoa tacos are a showstopper for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 whole Bay leaves
- 1 large White onion
- 5 large Garlic cloves
- 3 pieces Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 2 tablespoons Lime juice
- 2 tablespoons Coconut vinegar
- 12 pieces Lettuce leaves
- 0.5 cup Fresh cilantro
- 1 large Avocado
- 5 slices Radishes
- 4 pieces Lime wedges
Instructions
Cut the beef chuck roast into large chunks to ensure even cooking.
In a small bowl, mix together ground cumin, dried oregano, smoked paprika, garlic powder, salt, and black pepper.
Rub the spice mixture all over the beef chunks, ensuring they are evenly coated.
In a large slow cooker, place the seasoned beef, bay leaves, and roughly chopped white onion.
Mince the garlic cloves and add them to the slow cooker along with the chipotle peppers in adobo sauce.
Pour in the beef broth, lime juice, and coconut vinegar over the beef and aromatics.
Cover the slow cooker and set it on low heat. Cook for approximately 7 hours, or until the beef is tender and easily shreddable with a fork.
Once the beef is cooked, remove it from the slow cooker and shred using two forks.
Return the shredded beef to the sauce in the slow cooker and let it sit for another 20-30 minutes to absorb more flavor.
To assemble the tacos, use large lettuce leaves as taco shells.
Fill each lettuce leaf with a generous portion of the barbacoa beef.
Garnish the tacos with fresh cilantro, sliced radishes, and avocado slices.
Serve with lime wedges on the side for additional zest.
Enjoy the tacos warm, embracing the bold and authentic flavors of Paleo-friendly barbacoa.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 14.6 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4655 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.
