High Protein Shredded Beef Tacos

Transform your taco night with these irresistible High Protein Shredded Beef Tacos, a mouthwatering combination of tender, slow-cooked beef and fresh, vibrant toppings. Made with a perfectly seasoned beef chuck roast that’s cooked low and slow for 8 hours until juicy and fall-apart tender, this recipe is packed with flavor and packed with protein. The shredded beef, infused with a blend of chili powder, cumin, and paprika, is nestled into warm, toasted corn tortillas and finished with your favorite toppings—think creamy avocado, crisp cilantro, diced tomatoes, and a zesty squeeze of lime. Perfect for meal prep or feeding a crowd, these tacos are as wholesome as they are delicious, making them a hit for weeknight dinners or taco-themed gatherings.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 piece Large onion, chopped
• 4 pieces Garlic cloves, minced
• 1 cup Beef broth
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 pieces Corn tortillas
• 0.5 cup Fresh cilantro, chopped
• 2 pieces Lime, cut into wedges
• 1 piece Avocado, sliced
• 0.5 cup Sour cream
• 0.5 cup Grated cheese (optional)
• 2 pieces Tomatoes, diced

Directions

Step 1

Begin by patting the beef chuck roast dry with paper towels. This ensures a nice sear.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast and sear on all sides until brown, about 4-5 minutes per side. Remove the beef and set aside.

Step 3

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

Step 4

Transfer the onion and garlic to a slow cooker. Place the seared beef on top.

Step 5

Pour the beef broth over the beef in the slow cooker. Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper evenly over the beef.

Step 6

Cover and cook on low for 8 hours, or until the beef is tender and easily shredded 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 soak up the juices.

Step 8

Warm corn tortillas in a dry skillet over medium heat for a minute on each side, or until pliable and slightly toasted.

Step 9

Assemble the tacos by filling each tortilla with a generous portion of shredded beef. Top with fresh cilantro, diced tomatoes, sliced avocado, a dollop of sour cream, and grated cheese if desired.

Step 10

Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	(2798.2g)

Amount per serving	% Daily Value*
Calories	4824.4

Total Fat 294.6g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 796.7mg	0%
Sodium 4684.6mg	0%
Total Carbohydrate 345.2g	0%
Dietary Fiber 70.1g	0%
Total Sugars 30.5g
Protein 231.6g	0%

Vitamin D 3.4IU	0%
Calcium 1252.4mg	0%
Iron 45.0mg	0%
Potassium 5692.6mg	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: 53.5%

Protein: 18.7%

Carbs: 27.8%