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Servings:

Slow Cooker Beef and Avocado Tacos

Delicious Angus beef with peppers and onions cooked in the slow cooker, then placed in wheat tortilla shells with Mexican cheese, sour cream, avocado, and hot sauce. Simple and delicious and it's all done in a slow cooker.

Total Time

8hr 30min

0.0

0 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

3 lb

Boneless Chuck Roast

•

4 tsp

Kosher Salt

•

2 tsp

Freshly Ground Black Pepper

•

3 Tbsp

Paprika

•

2 tsp

Ground Cumin

•

4 Tbsp

Olive Oil

•

Large Onions

•

Bell Peppers

•

3 cloves

Garlic

•

1 cup

Pineapple Mango Salsa

•

3/4 cup

Water

•

Bay Leaf

•

to taste

Avocados , sliced

•

to taste

Hot Sauce

•

to taste

Whole Wheat Tortillas , toasted

•

to taste

Shredded Mexican Cheese Blend

Cooking Instructions

Set your slow cooker to sauté function, if your slow cooker does not have this function use a pan over medium heat. Season the Boneless Chuck Roast (3 lb) with Kosher Salt (4 tsp) , Freshly Ground Black Pepper (2 tsp) , Paprika (3 Tbsp) and Ground Cumin (2 tsp) . Place in the slow cooker with Olive Oil (4 Tbsp) and sear the outside of the roast for 4-5 minutes per side.

Once seared, add the Water (3/4 cup) , Pineapple Mango Salsa (1 cup) , chopped Onions (2) , chopped Bell Peppers (3) , minced Garlic (3 cloves) , and Bay Leaf (1) , and mix everything around so that the meat is coated.

Set your slow cooker and cook for 8-10 hours.

Once fork tender, pull the meat apart. On Whole Wheat Tortillas (to taste) add the pulled meat and some peppers and onions. Layer some Shredded Mexican Cheese Blend (to taste) on top followed by Avocados (to taste) and finally Hot Sauce (to taste) .

Nutrition Per Serving

CALORIES

573

FAT

35.5 g

PROTEIN

45.1 g

CARBS

21.0 g