Slow-Cooked Beef Tacos with Cilantro Lime Slaw
Shredded beef tacos with a refreshing slaw and zesty lime dressing, made effortlessly in a slow cooker. This mexican-inspired beef ready in about 380 minutes pairs Ground beef, Taco seasoning, Beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Ground beef
- 3 tbsp Taco seasoning
- 1/2 cup Beef broth
- 1/2 cup Onion
- 2 cloves Garlic
- 1 cup Corn
- 1 Avocado
- 2 cups Cabbage
- 2 tbsp Lime juice
- 1/4 cup Cilantro
- 1/4 tsp Salt
- 12 Tortillas
- 1/2 cup Sour cream
Instructions
- Step 1: In a slow cooker, combine 1.5 lbs ground beef, 3 tbsp taco seasoning, 1/2 cup beef broth, 1/2 cup diced onion, and 2 minced garlic cloves. Cook on low for 6 hours until meat is tender and flavors meld.
- Step 2: In a medium bowl, mix 2 cups shredded cabbage, 1/2 cup diced avocado, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt to create the slaw.
- Step 3: After cooking, remove the beef from the slow cooker and shred with two forks. If the sauce is too thin, reduce it on the stove for 5 minutes until it coats the back of a spoon.
- Step 4: Warm 12 small tortillas. Fill each with shredded beef, top with a generous spoonful of cilantro lime slaw, and add a dollop of sour cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Tacos with Cilantro Lime Slaw take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Cooked Beef Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Tacos with Cilantro Lime Slaw?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
