SHREDDED BEEF MINI TACOS

Lunch/Dinner

Prep

15 Mins

Cook

70 Mins (Instant Pot)

Serves

8 Mini Tacos

Macros per serving

Calories

158

Protein

14g

Carbs

12g

Fat

Ingredients

Instant Pot Method:
mix. roast on both sides until browned. brown bits from the bottom to avoid a burn warning. release for 15–20 minutes. broth — that’s your built-in sauce. Crockpot Method:
sides in a hot skillet with olive oil spray (optional but adds flavor). tomato paste. the beef is tender and easily shreddable. To Serve:
Warm your tortillas and fill each with shredded beef. Garnish with chopped green onions or chives. Optional: Crisp up the filled tacos in a skillet or air fryer with olive oil spray for added texture.
For the Beef:
2 lbs (907g) chuck roast, trimmed
Olive oil spray (for searing) Seasoning Mix:
1½ tsp (4g) smoked paprika
1 tsp (3g) garlic powder
1 tsp (3g) onion powder
1 tsp (2g) ground cumin
¾ tsp (2g) chili powder
½ tsp (1g) dried oregano
½ tsp (3g) salt
½ tsp (1g) black pepper
½ tsp (1g) red pepper flakes (optional)
Cooking Liquid:
1 cup (240mL) low-sodium chicken broth Juice of 1 lime
1 tbsp (15mL) apple cider vinegar
1 tbsp (15g) tomato paste
For the Tacos:
8 Mission Street Corn Tortillas (or Ole Wellness mini wraps) Chopped green onions or chives, for garnish
Olive oil spray, for crisping (optional) Nutritional Values (per taco):

Instructions

9 steps

1Pat the chuck roast dry and coat it evenly with the seasoning mix.
2Set Instant Pot to Sauté mode. Spray with olive oil and sear the roast on both sides until browned.
3Add broth, lime juice, vinegar, and tomato paste. Scrape up any brown bits from the bottom to avoid a burn warning.
4Seal and pressure cook on High for 50 minutes. Let naturally release for 15–20 minutes.
5Shred the beef directly in the pot and let it soak in the flavorful broth — that’s your built-in sauce. Crockpot Method:
6Pat the chuck roast dry and coat with seasoning mix. Sear both sides in a hot skillet with olive oil spray (optional but adds flavor).
7Transfer to a crockpot. Add broth, lime juice, vinegar, and tomato paste.
8Cover and cook on Low for 8 hours or High for 4–5 hours, until the beef is tender and easily shreddable.
9Shred the beef and mix it back into the juices. To Serve: Warm your tortillas and fill each with shredded beef. Garnish with chopped green onions or chives. Optional: Crisp up the filled tacos in a skillet or air fryer with olive oil spray for added texture. For the Beef: 2 lbs (907g) chuck roast, trimmed Olive oil spray (for searing) Seasoning Mix: 1½ tsp (4g) smoked paprika 1 tsp (3g) garlic powder 1 tsp (3g) onion powder 1 tsp (2g) ground cumin ¾ tsp (2g) chili powder ½ tsp (1g) dried oregano ½ tsp (3g) salt ½ tsp (1g) black pepper ½ tsp (1g) red pepper flakes (optional) Cooking Liquid: 1 cup (240mL) low-sodium chicken broth Juice of 1 lime 1 tbsp (15mL) apple cider vinegar 1 tbsp (15g) tomato paste For the Tacos: 8 Mission Street Corn Tortillas (or Ole Wellness mini wraps) Chopped green onions or chives, for garnish Olive oil spray, for crisping (optional)