Slow Cooker Tex-Mex Pulled Beef Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender slow-cooked shredded beef seasoned with smoky Tex-Mex spices, served in warm corn tortillas topped with a crisp, tangy cilantro lime slaw. This Mexican-inspired beef recipe, ready in about 500 minutes, pairs beef chuck roast, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 lbs beef chuck roast
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups beef broth
• 12 small corn tortillas
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup chopped cilantro leaves
• 3 tbsp lime juice
• 1/3 cup mayonnaise
• 1 tbsp honey
• 1/2 tsp salt

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over all sides of 2 lbs beef chuck roast.
2. Step 2: Place the seasoned beef in a slow cooker and pour 1 1/2 cups beef broth around it. Cover and cook on low for 8 hours until the beef is very tender and shreds easily.
3. Step 3: While the beef cooks, prepare the slaw. In a large bowl, toss 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup chopped cilantro leaves, 3 tbsp lime juice, 1/3 cup mayonnaise, 1 tbsp honey, and 1/2 tsp salt until well combined and creamy.
4. Step 4: When the beef is done, shred it using two forks and mix with the cooking juices in the slow cooker.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Fill each tortilla with 1/4 cup shredded beef and top with 2 tbsp cilantro lime slaw before serving.