Dairy-Free Shredded Beef Tacos

Elevate taco night with these mouthwatering Dairy-Free Shredded Beef Tacos, a perfect blend of savory spices and tender, slow-cooked beef. This easy slow-cooker recipe features succulent beef chuck roast infused with a robust mix of cumin, chili powder, and paprika, creating a deeply flavorful filling that’s naturally dairy-free. Served on warm corn tortillas and topped with vibrant toppings like creamy avocado, fresh cilantro, juicy tomatoes, and a zesty squeeze of lime, these tacos are as customizable as they are delicious. Ideal for meal prepping or hosting a crowd, this gluten-free and dairy-free delight will impress everyone at the table while keeping weeknight cooking stress-free. Perfect for Taco Tuesday or any day you crave bold, authentic flavors!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 whole garlic cloves
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups beef broth
• 1 whole bay leaf
• 12 small corn tortillas
• 2 whole lime
• 0.5 cup fresh cilantro
• 2 medium tomatoes
• 1 large avocado
• 1 optional jalapeño

Directions

Step 1

Begin by slicing the yellow onion into thin strips and mincing the garlic cloves.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until brown, about 3-4 minutes per side. Transfer the beef to a slow cooker.

Step 3

In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Add cumin, chili powder, oregano, paprika, salt, and black pepper to the onions and garlic. Cook for an additional minute while stirring to combine the spices with the onions and garlic.

Step 5

Transfer the onion and spice mixture to the slow cooker with the beef. Pour in the beef broth and add the bay leaf.

Step 6

Cover the slow cooker and set it to low. Let the beef cook for approximately 6-8 hours or until it is tender and easy to shred with a fork.

Step 7

Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the juices.

Step 8

Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 30 seconds.

Step 9

To assemble the tacos, fill each tortilla with a portion of shredded beef. Top with diced tomatoes, sliced avocado, chopped cilantro, and jalapeño if using.

Step 10

Squeeze fresh lime juice over the top of each taco for added zest and serve warm.

Nutrition Facts

Serving size	(2474.5g)

Amount per serving	% Daily Value*
Calories	3892.9

Total Fat 252.7g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 680.4mg	0%
Sodium 4499.1mg	0%
Total Carbohydrate 229.3g	0%
Dietary Fiber 52.7g	0%
Total Sugars 21.5g
Protein 199.9g	0%

Vitamin D 0IU	0%
Calcium 520.2mg	0%
Iron 37.4mg	0%
Potassium 5401.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 20.0%

Carbs: 23.0%