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Slow Cooker Shredded Beef Tacos
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Tri tip is slow cooked in a sweet & spicy pineapple sriracha sauce, then turned into THE BEST shredded beef tacos, in this easy Mexican crockpot recipe!
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Servings
12
tacos
Calories
278
Author
Whitney Bond
Ingredients
1
red bell pepper
large dice
1
green bell pepper
large dice
1
red onion
large dice
1
tbsp
chili powder
1
tbsp
cumin
2
tsp
paprika
3
lb
tri tip
trimmed
¼
cup
sriracha
2
cups
pineapple juice
1
tbsp
honey
2
tbsp
soy sauce
Tamari for gluten free
4
cloves
garlic
crushed
12
small corn tortillas
Optional Toppings
2
avocados
diced
½
cup
pickled jalapeños
½
cup
diced pineapple
¼
cup
fresh cilantro
Instructions
Add the bell peppers and onion to the bottom of a slow cooker set to high.
Combine the chili powder, cumin and paprika in a small bowl.
Rub the mixture on the tri tip, then place the tri tip in the slow cooker on top of the onions and peppers.
In a medium bowl, combine the pineapple juice, sriracha, honey, soy sauce & garlic together. Pour the mixture over the tri tip.
Cook on high for 6-8 hours, or on low for 10-12 hours.
After the tri tip has slow cooked, shred the meat in the slow cooker with two forks or meat claws.
Place the meat in tortillas, with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot.
Add the optional toppings of your choice.
Notes
Nutritional information provided does not include the optional toppings.
A chuck roast, round roast or brisket can be used in place of the tri tip.
The cooked shredded beef will last up to 5 days in the refrigerator.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
21
g
|
Protein:
25
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
385
mg
|
Potassium:
563
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
750
mg
|
Vitamin C:
29.3
mg
|
Calcium:
66
mg
|
Iron:
2.9
mg