Slow Cooker Shredded Beef Tacos
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!
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 Facts
Calories 278kcal (14%)Carbohydrates 21g (7%)Protein 25g (50%)Fat 9g (14%)Saturated Fat 3g (15%)Cholesterol 73mg (24%)Sodium 385mg (16%)Potassium 563mg (16%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 750mg (15%)Vitamin C 29.3mg (36%)Calcium 66mg (7%)Iron 2.9mg (16%)
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