Shredded Beef Tacos Recipe

Christy Landry | My Invisible Crown

Shredded beef tacos made in the slow cooker! You'll love this easy, versatile meal.

Shredded Beef Tacos Photo

Mexican food is one of my absolute favorite things to eat. It’s entirely possible that I have Mexican blood flowing through my veins drawing me toward anything with cheese, jalapeño peppers, avocados, sour cream, corn, cilantro and all of those things (plus a lot more) are found in these awesome Shredded Beef Tacos.

I love jalapeño peppers. I always deseed and devein them since fresh peppers are so hot though. This summer I used them in a marinade for Jalapeño Buttermilk Brined Grilled Chicken. Perfection! This Roasted Corn and Tomato Soup has several of the same ingredients as these Shredded Beef Tacos as well. I see a pattern?

Now, these tacos aren’t necessarily considered Mexican food. You could season the meat with the Latin spices that I used or you could choose any spice combination that makes you happy. Clearly chili powder, hot paprika (it’s not really all that hot), cumin, are what I chose.

This combination of spices is mostly what you’d find if you made you own taco seasoning from scratch. It’s so simple to do and it’s nice because you can control how it tastes. Spicy, mild, more or less salt, you get the picture, right?

Shredded Beef Tacos Picture

The amount that I used on this chuck roast was just enough to give it a hint of Mexican flavor without overwhelming it. I chose a chuck roast because it is a cut of meat that if cooked properly (slow and low) it will shred really easily. And it did. I just took two forks and pulled and it came right apart.

I made a slaw (sort of, I really I just mixed it all together) of red cabbage, tomatillo, tomato, fresh corn, cilantro and jalapeño and layered it over the shredded beef along with some shredded cheese. Then I topped it all off with avocado crema. Basically sour cream, mashed avocado and some lime juice. It was all really simple and a meal I will make again for sure very soon! Enjoy.

Love Christy's shredded beef tacos? We think you'll love Erin's Beef Taco Skillet recipe. Looking for a dessert to match this Mexican dinner? Try this Mexican Chocolate Brownies recipe.

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Shredded Beef Tacos Recipe

    12 Servings


  • 2-3 pounds Chuck Roast
  • 2 tablespoons Olive Oil
  • 1 tablespoon Ancho Chili Powder
  • 1/2 tablespoon Cumin
  • 3/4 teaspoon Hot Paprika
  • 1/2 teaspoon Coriander Powder
  • 1 teaspoon Cornstarch
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Ground Cayenne Pepper
  • 1 Onion, roughly chopped
  • 1 clove Garlic, minced
  • 1/4 cup Vinegar
  • 1/4 cup Boiling Water
For Making the Tacos:
  • 1 cup Sour Cream
  • 2 Avocados
  • 2 Limes
  • 16-20 Flour Tortillas, or corn tortillas
  • 1 cup Cheddar Cheese, shredded (or cheese of your choice)
  • 1 1/2 cups Red Cabbage, shredded
  • 2 ears Frozen Corn, kernels cut away from the cob
  • 2 Tomatoes, de-seeded and diced
  • 3 medium Tomatillos, diced
  • 2 jalapeños Jalapeños, veins and seeds removed and diced
  • 1/4-1/3 cup Fresh Cilantro, chopped
  • Black Pepper, to taste
  • Salt, to taste


  1. Rub roast with 2 tablespoons olive oil all over.
  2. In a small mixing bowl combine chili powder and next 6 ingredients and sprinkle evenly over entire roast.
  3. Arrange onion in the bottom of a crock pot or slow cooker and place seasoned roast on top. Add garlic, water and vinegar.
  4. Cook on low for 8-9 hours until tender and begins to fall apart easily.
  5. Remove from crock pot and using two forks pull on opposing sides to shred. Taste and adjust salt and pepper seasoning if needed.
  6. In a small mixing bowl add sour cream, avocados, lime juice and salt and pepper and mash to blend well.
  7. Layer shredded beef in tortillas followed by shredded cheese and next 6 ingredients (as desired).
  8. Top with avocado crema and serve.


Cooking Method:
Slow Cooker
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Related Recipes:
Mexican Recipes, Tex Mex Recipes, Slow Cooker Recipes, Crock Pot Recipes, Easy Dinner Recipes, Easy Recipes, Family Meals and Snack Recipes, Dinner Recipes, Taco Recipes
Recipe Yields:
12 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Christy Landry
Recipe Yields: 12 servings
Prep Time: 20 minutes
Cook Time: 540 minutes
Total Time: 600 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 258
Calories 495

% Daily Value*
Total Fat 32g
  Saturated Fat 11g
Sodium 425mg
Total Carbohydrate 34g
  Dietary Fiber 3g
  Sugars 1g
Protein 21g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christy Landry

About Christy

Christy loves all things sugar, but especially pies, cakes, and tarts. She blogs about those and more on My Invisible Crown. She adores cheesecake most of all, so if you do too, you'll definitely want to see more from our Cheesecake Fanatic.

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