Tacos are a staple in so many kitchens, but these shredded beef tacos take things to the next level.
With slow-cooked, ultra-tender beef and a crisp, tangy slaw, this one-pot recipe is a perfect balance of rich and refreshing flavors.
Best of all, it requires minimal effort, making it ideal for busy weeknights or casual gatherings. The slow cooker does the hard work, leaving you with a meal that feels gourmet but is incredibly easy to make.
The Beauty of a One-Pot Recipe
One-pot meals simplify cooking by reducing the number of dishes, streamlining the process, and allowing flavors to develop beautifully. This dish exemplifies everything great about one-pot recipes:
- Effortless cooking: Simply add ingredients, set the slow cooker, and let it do the work.
- Minimal cleanup: Fewer pots and pans mean less time spent washing dishes.
- Maximum flavor: Slow cooking enhances the depth of spices and creates tender, fall-apart meat.
A Perfect Balance of Textures and Flavors
The magic of these tacos lies in the contrast between the rich, flavorful beef and the light, zesty slaw. The slow-cooked meat is infused with warm spices, mild chiles, and a touch of honey, creating a deep, satisfying taste.
The slaw, made with crisp cabbage and carrots, brightens up the dish with its refreshing crunch and citrusy tang.
- Slow-cooked beef: Bold and tender with a smoky, slightly sweet depth.
- Cabbage-carrot slaw: Fresh, crisp, and slightly tangy for a contrast in texture.
- Tortillas: Soft and warm, providing the perfect vessel for the filling.
Customizing Your Tacos
One of the best things about this one-pot recipe is its versatility. Whether you prefer bold flavors, extra spice, or additional toppings, you can easily tailor this dish to your liking.
- Spice it up: Add extra chipotle or fresh jalapeños for a kick, or reduce them for a milder version.
- Try different tortillas: While corn tortillas add authenticity, flour tortillas provide a soft, chewy alternative.
- Boost the toppings: Avocado slices, pickled onions, queso fresco, or a drizzle of crema can add another layer of flavor.
- Alternative serving ideas: Skip the tortillas and serve the beef over rice, in lettuce wraps, or as part of a grain bowl.
Why This Dish Works for Any Occasion
This shredded beef taco recipe isn’t just delicious—it’s also a practical choice for meal prep and entertaining.
- Easy to make ahead: The beef can be prepared in advance and reheated without losing its flavor.
- Great for gatherings: Set up a taco bar with different toppings for guests to mix and match.
- Meal prep-friendly: Leftovers can be repurposed into burritos, rice bowls, or even stuffed peppers.
By combining the simplicity of a one-pot recipe with bold, satisfying flavors, these shredded beef tacos with cabbage-carrot slaw are a go-to dish that never disappoints.
Simple Shredded Beef Tacos with Cabbage-Carrot Slaw One-Pot Recipe
Equipment
- Slow cooker
- Potato masher
Ingredients
For the Beef:
- ½ onion chopped fine
- 1 oz 2 to 3 dried ancho chiles, stemmed, seeded, torn into 1-inch pieces (½ cup)
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 1 teaspoon minced canned chipotle chile in adobo sauce
- ½ teaspoon ground cinnamon
- 1 teaspoon table salt divided
- ¼ cup water
- 1 tablespoon honey
- 2 pounds boneless beef short ribs trimmed and cut into 1½-inch pieces
For the Slaw:
- ½ head napa cabbage cored and sliced thin (6 cups)
- 1 carrot peeled and shredded
- 1 jalapeño chile stemmed, seeded, and sliced thin
- ¼ cup lime juice 2 limes, plus lime wedges for serving
- ¼ cup chopped fresh cilantro
- ½ teaspoon table salt
For Serving:
- 12 to 18 6-inch corn tortillas, warmed
- Crumbled queso fresco
Instructions
- Prepare the beef: In a microwave-safe bowl, combine onion, anchos, garlic, tomato paste, oil, chipotle, cinnamon, and ½ teaspoon salt. Microwave, stirring occasionally, until the onion softens, about 5 minutes. Transfer to a slow cooker. Stir in water and honey. Add beef, cover, and cook until tender—7 to 9 hours on low or 4 to 6 hours on high.
- Make the slaw: In a large bowl, combine cabbage, carrot, jalapeño, lime juice, cilantro, and the remaining ½ teaspoon salt. Cover and refrigerate until ready to serve.
- Shred the beef: Using a slotted spoon, transfer the cooked beef to a separate bowl. Use a potato masher to smash the beef into coarse shreds. Cover to keep warm.
- Blend the sauce: Process the remaining cooking liquid in a blender until smooth, about 1 minute. Adjust consistency with extra hot water if needed. Season with salt and pepper to taste. Toss shredded beef with 1 cup of the sauce. Toss slaw to recombine.
- Assemble tacos: Serve shredded beef in warmed tortillas, topped with cabbage slaw and crumbled queso fresco. Pass lime wedges and remaining sauce separately.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.