Name: Tender Slow-Cooked Smoky Beef Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz lean beef chuck; 0.25 cup low-sodium beef broth; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium corn tortillas; 0.5 cup shredded purple cabbage; 0.25 cup nonfat Greek yogurt; 1 tbsp fresh lime juice; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Smoky Beef Tacos

Slow-cooked lean beef infused with smoky spices and cumin, served in warm corn tortillas with a dollop of zesty Greek yogurt and crisp cabbage.

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NUTRITION

Protein

47.3g

Fat

13.1g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz lean beef chuck

0.25 cup low-sodium beef broth

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.5 cup shredded purple cabbage

0.25 cup nonfat Greek yogurt

1 tbsp fresh lime juice

1 tbsp fresh cilantro

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PREPARATION

1
Place the trimmed lean beef chuck, beef broth, smoked paprika, cumin, garlic powder, sea salt, and black pepper into a slow cooker.
2
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the beef is tender and easily shreds with a fork.
3
Shred the beef directly in the slow cooker using two forks to allow the meat to absorb the remaining smoky juices.
4
In a small bowl, whisk together the nonfat Greek yogurt and fresh lime juice to create a tangy crema.
5
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are pliable and slightly toasted.
6
Divide the shredded beef evenly between the tortillas and top with shredded cabbage, a dollop of the Greek yogurt crema, and fresh cilantro.