Slow-Cooker Shredded Asian Beef Tacos

These Asian inspired five-spice shredded beef tacos with pickled cabbage and a spicy broccoli slaw is the best way to spice up your next taco night!

Asian Five Spice Shredded Beef Tacos | Dash Of Mandi

These tacos are full of flavor! They make a great week-night dinner – all you need to do is prep the pickled cabbage the night before. Then throw coconut aminos or soy sauce, honey, garlic, ground chili paste, rice vinegar, boneless chuck roast, and Chinese 5 spice seasoning (I find it in the international foods aisle) in a crock-pot. Then just prep the slaw and throw everything in a tortilla! I always use Siete Food’s cassava and coconut flour tortillas.

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Slow-Cooker Shredded Asian Beef Tacos


Ingredients

Asian Shredded Beef Tacos

2.75 lb. boneless chuck roast, trimmed

1/3 cup coconut aminos or soy sauce

1/4 cup honey

2 tbsp ground chili paste

2 tbsp rice vinegar

2 tsp minced garlic

1.5 tsp – 2 tsp Chinese five spice seasoning 

salt and pepper to taste

6-8 warmed tortillas of choice, you can also do lettuce wraps

chopped green onion for topping, optional

Pickled Cabbage

1.5 cups sliced purple cabbage

1/2 cup red wine vinegar

3 tbsp apple cider vinegar

1 tbsp honey

1/2 cup water

salt and pepper to taste

Creamy & Spicy Broccoli Slaw

2 cups broccoli slaw, I get the it in the bag from the store

1/2 cup mayo of choice, I use avocado oil mayo

2 tbsp sriracha, or to taste

1 tbsp rice vinegar

juice of 1 lime


Instructions

For the pickled cabbage-
add all the ingredients to an air-tight container or mason jar and refrigerate over-night

For the shredded beef-
In the base of your crock-pot add coconut aminos OR soy sauce, honey, rice vinegar, chili paste, and garlic. 

Add trimmed chuck roast and sprinkle with salt, pepper, and five spice seasoning.

Cook on low for about 8 hours or high 5-6 hours and then shred the beef with a fork.. it should fall apart very easily.

Creamy & Spicy Slaw
combine all the ingredients and chill until ready to use.

To assemble tacos
top your warmed tortillas with the slaw, then the shredded beef, and then some pickled red cabbage. Garnish with some chopped green onion if desired and enjoy!


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    Comments

    Kendall P.

    Made these last night and they were a big hit with my hubs! He told me to add them the “the list” which means they’ll be in rotation. I didn’t make the pickled cabbage and I used siracha instead of chili paste on the beef but it was still delicious. Another easy, yummy recipe from mandi. Thank you!