Paleo Shredded Beef Tacos
Indulge in flavorful simplicity with these Paleo Shredded Beef Tacos, the ultimate healthy spin on a classic favorite. Perfectly seasoned beef chuck roast is seared and slow-cooked to tender perfection, infused with aromatic spices like cumin, chili powder, and paprika for a depth of smoky and savory flavors. Instead of tortillas, crisp romaine lettuce leaves act as the perfect low-carb taco shell, creating a naturally gluten-free and grain-free meal that's ideal for a paleo diet. With creamy avocado, zesty lime, fresh cilantro, and crunchy radishes as toppings, these tacos offer an irresistible mix of textures and tastes in every bite. Great for meal prepping or a crowd-pleasing dinner, this recipe uses wholesome ingredients and makes clean eating both delicious and satisfying. Ready to impress your family and friends with this vibrant and nourishing dish?
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Coconut oil
- 1 large Onion
- 4 large Garlic cloves
- 14 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 2 teaspoons Cumin
- 1 tablespoon Chili powder
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 medium Avocado
- 1 medium Lime
- 0.5 cup Fresh cilantro
- 8 large Romaine lettuce leaves
- 4 medium Radishes
Instructions
Heat coconut oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and pepper on all sides.
Sear the roast in the hot skillet until browned on both sides, about 4-5 minutes per side.
Transfer the seared beef to a slow cooker.
In the same skillet, add diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
Add crushed tomatoes, beef broth, cumin, chili powder, and paprika to the skillet; stir well to combine.
Pour the mixture over the beef in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 4 hours, until beef is tender and shreds easily with a fork.
While the beef is cooking, prepare the toppings: dice avocados, halve and juice the lime, chop cilantro, and thinly slice radishes.
Once the beef is done, remove it from the slow cooker and shred using two forks.
Return shredded beef to the slow cooker to absorb the juices.
Assemble the tacos by placing a generous amount of shredded beef onto each romaine lettuce leaf.
Top with diced avocado, a squeeze of lime juice, chopped cilantro, and sliced radishes.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 34.5 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 6416 mg | 137% | |
*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.
