Use any toppings your family prefers for these Spicy Shredded Beef Street Tacos made in the Instant Pot!
INGREDIENTS
TACO INGREDIENTS:
- 2 lb. chuck roast, trimmed and cut into thick slices
- 1 T olive oil, for browning meat
- 1 T taco seasoning (see notes)
- 1 cup low-sugar salsa verde (see notes)
- 1 4 oz. can diced green chiles (see notes)
- 2 T fresh-squeezed lime juice (see notes)
- 1/2 tsp. salt
- 1 package Mission Carb Balance Street Taco Tortillas (12 count) or other low-carb tortillas of your choice
SALSA INGREDIENTS:
- 1 bunch radishes, trimmed and chopped small
- 4 T finely chopped red onion (more or less to taste)
- 1/4 cup finely chopped fresh cilantro (more or less to taste)
- 2 T fresh-squeezed lime juice
- 1 T olive oil
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INSTRUCTIONS
- Trim desired amount of fat from the chuck roast and cut it into thick slices.
- Rub meat slices on both sides with Kalyn’s Taco Seasoning.
- Turn the Instant Pot to SAUTE, HIGH TEMPERATURE, add olive oil, and then brown the chuck roast pieces about 3 minutes per side. Make sure they are nicely browned on both sides.
- Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot.
- Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE for 40 minutes.
- While meat cooks finely chop radishes, red onion, and cilantro for the salsa.
- Stir salsa ingredients together, then stir in the lime juice and olive oil.
- Wrap the tortillas in foil and heat in the oven or heat each one in a dry frying pan as you assemble the tacos.
- When 40 minutes is up, use NATURAL PRESSURE RELEASE for at least 20 minutes, then quick-release any remaining pressure.
- Remove meat to a cutting board while you keep cooking liquid warm in the Instant Pot.
- Use two forks to shred the meat apart and return to the Instant Pot.
- Pile a small amount of meat on to each street taco shell, then top with salsa or other toppings of your choice and devour!
NOTES
Use a roast that will be about 2 pounds after most of the fat is trimmed. I used Kalyn’s Taco Seasoning for this recipe, but use a commercial taco seasoning if you prefer. We used Herdez Salsa Verde (affiliate link) for the Salsa Verde and my fresh-frozen lime juice for the lime juice. Use diced Green Anaheim Chiles (affiliate link) not jalapenos, unless you really want it spicy.
Nutritional information is calculated using net carbs for the street taco size tortillas.
This recipe inspired by low-carb street taco tortillas and created (and devoured) by Kalyn, Jake, and Kara.
NUTRITION INFORMATION
Yield
10
Serving Size
1Amount Per ServingCalories284Total Fat17gSaturated Fat6.5gUnsaturated Fat9.1gCholesterol78mgSodium345mgCarbohydrates6.3gSugar2.1gProtein24g