Name: Slow-Cooked Shredded Beef Tacos with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef chuck roast; 0.25 cup Beef bone broth; 1 tbsp Lime juice; 0.5 tsp Ground cumin; 0.5 tsp Chili powder; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small Corn tortillas; 0.13 whole Avocado; 0.5 cup Shredded green cabbage; 1 tbsp Fresh cilantro; 1 tbsp Red onion

Slow-Cooked Shredded Beef Tacos with Avocado

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded Beef Tacos with Avocado

Tender beef slow-cooked in aromatic spices and citrus, served in warm corn tortillas with creamy avocado and a zesty cabbage slaw.

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NUTRITION

Protein

55.1g

Fat

26.5g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef chuck roast

0.25 cup Beef bone broth

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.13 whole Avocado

0.5 cup Shredded green cabbage

1 tbsp Fresh cilantro

1 tbsp Red onion

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PREPARATION

1
Season the beef chuck roast evenly with ground cumin, chili powder, garlic powder, sea salt, and black pepper.
2
Place the seasoned beef into a slow cooker and pour in the beef bone broth and lime juice.
3
Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and shreds easily with a fork.
4
Shred the beef within the slow cooker, allowing it to soak up the flavorful cooking juices.
5
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.
6
Assemble the tacos by layering the shredded beef, shredded green cabbage, diced red onion, fresh cilantro, and sliced avocado.