Description
A delightful recipe for crispy shredded beef tacos filled with guacamole, Monterey Jack cheese, and lime zest.
Ingredients
Scale
- 1 boneless beef chuck roast (about 4 pounds)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons taco-style seasoning
- 3 large ripe avocados
- Juice of 2 limes
- Juice of 1/2 orange (optional)
- Zest of 1 lime
- 2 to 3 tablespoons finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Warm tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- Finely chopped white onion
- Fresh cilantro, chopped
- Salsa or chili-based sauce (optional)
Instructions
- Preheat oven to 325°F and season beef with salt, pepper, and taco seasoning. Roast covered for about 1 hour per pound until tender.
- Shred the beef with forks. If resistant, return to oven covered for 30 minutes.
- Increase oven to 425°F. Spread beef with juices and roast uncovered 20–25 minutes until crisp.
- Mash avocados with citrus juice, zest, salt, and pepper. Fold in onion and cilantro.
- Warm tortillas until pliable.
- Assemble tacos with guacamole, crispy beef, cheese, and toppings. Serve immediately.
Notes
- Ensure the beef is well-seasoned for optimal flavor.
- For extra flavor, you can add more taco seasoning to the beef.
- Use fresh ingredients for the guacamole to enhance taste.
- Customize tacos with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg