These slow cooker shredded beef tacos are quick to assemble using my favourite slow cooker Mexican pulled beef and a creamy, limey smashed avocado. These simple tacos have so much flavour and are sure to be a favourite for dinner or gatherings when you’re looking for a crowd pleaser.
Looking for more taco recipes? Make sure to also try my slow cooker chicken tinga tacos, crispy black bean tacos, or my favourite grilled salmon tacos with avocado crema!
Tacos are one of my favourite dinners to make at home. They are so versatile and are always big on flavour. Plus I love any food I get to eat with my hands!
These are really simple tacos, but with the hero being the slow cooked shredded beef, you really don’t need much else to make these tacos incredibly delicious.
The beef has so much flavour, we really don’t need to go overboard with a sauce, but I do like to serve them with just a little dairy free yoghurt to add that creamy, cooling contrast to the spiced beef.
Key Ingredients
Because this shredded beef is so flavourful on its own, I don’t think you need much when it comes to making these tacos but feel free to add your own favourite toppings!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Shredded beef – this recipe uses my favourite slow cooker Mexican pulled beef recipe.
- Corn tortillas – I use the small, street style tortillas. I’ve found the Old El Paso Street Market White Corn Tortillas to be the best in terms of taste and texture as they are less likely to tear. You can also use flour tortillas if you don’t need this recipe to be gluten free.
- Avocado – I like to mash the avo with a little garlic powder, salt and fresh lime juice before adding it to the taco with the beef.
- Dairy free plain yoghurt, sour cream, or mayonnaise – you need a creamy sauce element on these tacos in my opinion. I usually use a plain Greek-style yoghurt as that’s what I have on hand, but a dairy free sour cream or mayonnaise also work really well here.
- Coriander / cilantro – completely optional but it just adds a little freshness to compliment the rich beef. You can also substitute with fresh parsley.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it.
Step-By-Step Instructions
The main part of making this recipe is going to be cooking the beef. I have a whole post dedicated to making this slow cooker Mexican pulled beef because it’s just so good and can be used in so many different ways.
But basically, it all starts with a homemade taco seasoning. Mix all of your spices together and rub them into a 1 kilogram chuck roast or other slow cooking cut such as bolar blade or brisket.
Add the meat and any remaining spices to your slow cooker with some water and cook on high for 6 hours or on low for 8-10 hours depending on how much time you have.
Once the beef is cooked, it should easily shred with two forks. Mix the shredded beef with the cooking liquid to ensure it doesn’t get too dry, and then we’re ready to make our tacos!
I like to serve the beef with a really simple smashed avocado. To make this, I just mash an avocado with some lime juice, garlic powder and salt to taste. You can scale the amount of this that you make based on how many people you want to feed and how much they like avocado.
Next it’s time to assemble. Heat your corn tortillas carefully over a gas flame or in a frying pan until warm and then top with the avocado, the shredded beef and a drizzle of your creamy sauce of choice.
Garnish with extra lime and some coriander if that’s your thing and enjoy while warm!
Recipe FAQs
You can prepare the shredded beef ahead of time and store it in an airtight container in the fridge for up to 4 days. The beef can also be frozen for up to 3 months. Reheat it gently on the stovetop or in the microwave, adding a little water to keep it moist.
Assemble the tacos and enjoy immediately.
Corn tortillas are notorious for tearing. To prevent this, make sure to warm them properly. If heating in a pan, keep the heat medium-low. You can also heat the tortillas briefly over a gas flame, turning them quickly to avoid drying them out or burning. I also find the Old El Paso Street Market White Corn Tortillas tend to be much more flexible than other brands.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More taco recipes:
Air Fryer Cauliflower Tacos
Gluten Free Fish Tacos
Sausage and Egg Smash Tacos
BBQ Prawn Tacos
Slow Cooker Shredded Beef Tacos
Equipment
Ingredients
For the shredded beef:
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red chilli flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 kg chuck beef roast bolar blade, or small brisket
- ¼ cup water
For the tacos:
- 12 corn tortillas
- 1 or 2 ripe avocados
- Juice of 1 lime
- Pinch of garlic powder to taste
- Pinch of salt to taste
- ¼ cup dairy free plain yoghurt sour cream, or mayonnaise
- Extra lime wedges to serve
- Fresh coriander leaves to serve
Instructions
- In a small bowl, mix together the chili powder, cumin, paprika, sea salt, garlic powder, onion powder, red chilli flakes, oregano, and black pepper.
- Rub the spice mixture all over the beef, ensuring it is well coated.
- Place the beef in the bowl of a slow cooker and pour in ¼ cup of water.
- Cover and cook on high for 6 hours or low for 8–10 hours, until the beef is tender and easily shreds.
- Once cooked, use two forks to shred the beef directly in the slow cooker. Mix the shredded beef with the remaining cooking liquid.
- In a bowl, mash the avocados with the juice of 1 lime. Season with garlic powder and salt to taste.
- Heat the corn tortillas in a frying pan over medium heat for about 1 minute on each side, or directly over an open gas flame for a few seconds until slightly charred and warm.
- To assemble, spoon some of the mashed avocado onto each tortilla. Top with a generous portion of shredded beef.
- Drizzle with your choice of dairy-free yoghurt, sour cream, or mayonnaise. Serve with extra lime wedges and fresh coriander leaves.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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