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Slow-Cooker Chipotle Tacos with Cabbage-Radish Slaw

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 510 min
  • $$$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 2 pounds beef chuck, trimmed and cut into 2-inch pieces
  • 1 large onion, thinly sliced
  • 3 cloves garlic, chopped
  • 2 tablespoons canned chipotles in adobo
  • 3/4 teaspoon dried oregano
  • 2 bay leaves
  • pinch of sea salt, to taste
  • 3 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
  • 3 radishes, halved and thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 12 corn tortillas

Directions

Prep: 1. Slice onion. 2. Chop garlic and chipotle peppers. Make: 1. In a slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. 2. Cover and cook until the beef is very tender, on low for 7 to 8 hours. 3. Before serving: Shred cabbage, slice radishes and cilantro, and juice limes. Toss together with 1/4 teaspoon salt. 4. Warm tortillas for a few minutes per side in a skillet (or wrap in a wet paper towel and microwave for 30-60 seconds). 5. Transfer the beef to a medium bowl and shred using 2 forks. 6. Fill the tortillas with the beef and slaw.

Notes

Top this with any of your other favorites taco toppings. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/

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