Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Photo by José Picayo
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Fat 12 g
    • Sat Fat 4 g
    • Cholesterol 95 mg
    • Sodium 573 mg
    • Protein 51 g
    • Carbohydrate 30 g
    • Sugar 3 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 98 mg


  1. Check 3pounds beef chuck, trimmed and cut into 2-inch pieces
  2. Check 1 large onion, thinly sliced
  3. Check 4cloves garlic, chopped
  4. Check 1 to 3tablespoons chopped canned chipotles in adobo sauce
  5. Check 1teaspoon dried oregano
  6. Check 2 bay leaves
  7. Check kosher salt
  8. Check 4cups thinly sliced cabbage (about 1⁄3 medium cabbage)
  9. Check 4 radishes, halved and thinly sliced
  10. Check 1/4cup chopped fresh cilantro
  11. Check 2tablespoons fresh lime juice, plus lime wedges for serving
  12. Check 12 6-inch corn tortillas
  13. Check sour cream, pickled jalapeño peppers, and hot sauce, for serving


  1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
  2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
  4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
  5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.