Spicy Tacos with Avocado Lime Sauce

As I sit here in Ankeny, surrounded by chain restaurants and fast food joints I can’t help but wish I was eating these spicy shredded beef tacos with a side of avocado lime dressing.

This is my 3rd work trip in 3 weeks, and I have yet to master the whole “gluten free/paleo eating while I’m on the road,” thing. I brought a small cooler down with me so that I could have a healthy dinner the first night but it just wasn’t feasible to bring a cooler full of enough food for the week. Healthy meals in a pinch are difficult when I’m taking lunch a little too late, or I just don’t have the energy after a long day to go venture out to another town to find a healthier option, when its 95 degrees outside. 😦

But if you’re at home and near a kitchen, just make these tacos and you won’t be sorry!

I have made this recipe both ways. The first time was with beef and it turned out really great. The hubby loved it so much that he wanted it again, but asked for chicken. This recipe is awesome because it turned out equally delicious both ways. So, try it with whatever you have in the freezer!


Spicy Shredded Beef or Chicken

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What You Need

2lb beef chuck roast or 2lb boneless chicken breast

For the Rub

I didn’t measure these ingredients, I just sprinkled generously and then rubbed it all in. You do the same!

Salt

Pepper

Coriander

Cumin

Cayenne

Red pepper flakes

Onion powder

Garlic powder

Chili Powder

Ground Mustard

Cloves – I sprinkled these very lightly.

 

For the Sauce

1 can chipotle peppers in adobo – use 2 chipotle peppers, and 2 tbs adobo and save the rest for later.

1 can diced green chiles

1 tbs honey

1 tbs apple cider vinger

 

To Garnish

Corn tortillas

Avocado Lime Sauce (recipe below)

Sour Cream

Shredded Lettuce

Shredded cheese

Salsa

Squeeze of lime juice

 

What To Do

Pour all your sauce ingredients in the bottom of your handy dandy slow cooker.

Take your meat and put it on a cutting board, then sprinkle in all your seasonings – preferred seasonings get sprinkled heavier, some lighter – and rub them all in nice and deep. Flip your meat over and repeat.

Please the meat in the crockpot on top of the sauce.  Cook on high – 3 hours for chicken, 4.5 hours for beef. Once the meat reaches its appropriate internal temperature, remove the lid and using tongs (CAREFUL, SO HOT!) remove the slab o’ beef or the chicken breasts from the crockpot and place on a (clean) cutting board. Using two forks, shred your meat and then place it back in the crockpot using the tongs.  Stir the shredded meat in the pot to allow it to get nice and covered with sauce. Then allow it to cook on low for 30 minutes to soak up all the sauce flavors.

Remove from the crockpot and assemble your tacos. But, don’t forget the….

Avocado Lime Sauce

This can be made ahead and kept in an airtight container in your fridge!

 

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What You Need

1 avocado, ripe

3 tbs lime juice

¼ cup chopped cilantro

4 tbs greek yogurt

¼ cup water

2 tbs olive oil

1 tsp garlic powder

1 tsp salt

1 tsp lemon juice

 

What to Do

Put it all in a food processor and go wild until it reaches your desired consistency. I like my sauces nice and smooth!

 

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