Crock Pot Shredded Beef Tacos with Mango Salsa

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In honor of Cinco de Mayo, which is quite popular here in Arizona, I decided to make my own little fiesta for my family.  To make it somewhat simple I decided to make these amazing crock pot shredded beef tacos with mango salsa, and a Mexican style salad with a Citrus Avocado Vinaigrette.  For dessert I wanted to take a popular Mexican Fried Banana recipe and make it paleo friendly.  While I am using corn tortillas for taco shells today, when I have a flare up and need to be strictly paleo I use this paleo tortilla recipe from  This shredded beef is also inspired by a recipe of theirs, but a while ago I had altered it for what I had on hand and LOVED it!



3 lb. boneless beef chuck roast

7 oz. can of chopped green chilis

1 lime juiced

1 jalapeno, diced

4 small serrano chilis, diced

1 large onion diced

2 T chili powder

1 t cumin

1 t garlic powder

1 t garlic salt

1 t pepper

Put the roast in the bottom of the pot and throw everything on top of it.  Cover and heat on high for 4-6 hours until easily shredded with a fork.  After shredding the whole roast, return it to the crock pot so it can soak up the juices.

*tip:  invest in a slap chop!  It is so worth the $10 and saves tons of time dicing vegetables and fruits.



Mango Salsa Recipe



Paleo Mexican Fried Bananas

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