Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Rating: 3.5 stars
140 Ratings
  • 5 star values: 45
  • 4 star values: 36
  • 3 star values: 37
  • 2 star values: 14
  • 1 star values: 8
By Abigail Chipley

Gallery

Credit: José Picayo

Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

Directions

  • In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

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  • 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).

  • 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.

  • 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.

  • Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Nutrition Facts

Per Serving:
431 calories; fat 12g; saturated fat 4g; cholesterol 95mg; sodium 573mg; protein 51g; carbohydrates 30g; sugars 3g; fiber 6g; iron 5mg; calcium 98mg.
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