Salsa Verde Beef Street Tacos with Cilantro Slaw
Perfectly shredded beef, delightfully fresh crunch from the cabbage, plus wonderful flavor combinations from lime, cilantro and salsa verde.
Servings - 12 tacos
Ingredients
- 2 lbs. beef chuck roast
- 1 tsp 1 tsp ground cumin
- Salt and pepper
- 1 - 1 1/2 cups salsa verde
- 12 oz. bag shredded cabbage or cole slaw mix
- small bunch of cilantro leaves chopped
- 3-4 Tbsp vinaigrette
- goat cheese or cotija cheese garnish
- sliced or diced avocado garnish
- 12 soft corn tortillas
Instructions
- Place the beef in the base of the slow cooker and season with the ground cumin, salt and pepper. Pour the salsa verde over the beef.
- Set the slow cooker on low and cook for 8 hours.
- Before serving, prepare the slaw in a mixing bowl by tossing together the slaw mix, chopped cilantro and vinaigrette.
- Assemble tacos by placing some shredded beef in the middle of the tortilla, and top with the slaw and some cheese.
- Serve Salsa Verde Beef Street Tacos with Cilantro Slaw and side of fresh fruit or veggies.