Spicy Shredded Beef Street Tacos – FBD
Shredded Beef Street Tacos are a fun idea for a family dinner made in the Instant Pot; use any toppings you prefer! And if you make beef street tacos with the low-carb tortillas I’m recommending, this is perfect for a low-carb meal!
PIN the Beef Street Tacos to try them later!
It’s Cinco de Mayo weekend, so for this week’s Friday Favorites pick I am reminding you about this tasty recipe for Spicy Shredded Beef Street Tacos! We absolutely swooned over this when we first tested the recipe, and this would be a great easy dinner, with a few kid-friendly adjustments on the toppings if radishes are not a winner at your house.
I became intrigued with the idea of making beef street tacos when I discovered these low-carb street taco tortillas at my store, and they’re made by the same company that makes one of my favorite low-carb tortillas so I knew they’d be good!
And we loved the beef street tacos with just-spicy-enough beef and a fun radish salsa, but one great thing about tacos is that every family member can use the toppings they prefer. And of course you can use this spicy beef to make regular-size tacos too if you prefer!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What are street tacos?
Street Tacos are traditional Mexican tacos, served as a street food on a small corn tortillas with meat, onions, and cilantro. In Mexico there is no cheese, tomatoes, or lettuce on street tacos.
What gives these beef street tacos the spicy flavor?
We cooked the beef with Herdez Salsa Verde to give these tacos a delicious green chile flavor that’s just slightly spicy.
What cut of beef did we use for the beef street tacos?
We used trimmed chuck roast, cut into thick slices for this recipe.
Can you make the shredded beef tacos with regular-sized tortillas?
Of course you can use regular-sized tortillas for these tacos if you prefer. But I hope you make the slightly-spicy shredded beef that’s the base of this taco recipe, no matter how you end up eating it!
What if you don’t want Radish Salsa on the beef street tacos?
We did some research on what makes street tacos unique and discovered that besides being small, in Mexico they’re usually served with either a veggie salsa or just chopped herbs and white onion, but never cheese, so we came up with a fun Radish Salsa recipe that we loved. But I know tacos topped with radishes are not going to appeal to some kids (and maybe not some adults either!) So go ahead and top these tasty street tacos with anything you like on tacos!
What size Instant Pot did I use?
I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!
More Beef Tacos to Try:
Steps for Making Spicy Shredded Beef Street Tacos:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the chuck roast and cut into thick slices. Rub slices on both sides with Kalyn’s Taco Seasoning.
- Heat the olive oil in the Instant Pot and then brown the chuck roast pieces on both sides.
- Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot.
- Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE for 40 minutes.
- While meat cooks finely chop radishes, red onion, and cilantro for the salsa.
- Mix salsa ingredients together with the lime juice and olive oil.
- Wrap the tortillas in foil and heat in the oven or heat each one in a dry frying pan as you assemble the tacos.
- When 40 minutes is up, use natural pressure release for at least 20 minutes, then quick-release any remaining pressure.
- Remove meat to a cutting board while you keep cooking liquid warm in the Instant Pot.
- Use two forks to shred the meat apart and return to the Instant Pot.
- Pile a small amount of beef on to each street taco shell, top with radish salsa (or other toppings of your choice) and devour!
Make it a Low-Carb Meal:
I think the beef street tacos would be amazing with Low-Carb Spicy Mexican Slaw, Laurel’s Jicama Salad, Tomato Salad with Cucumber, Avocado, and Cilantro, Avocado Tomato Salad, or Spicy Lime Coleslaw.
More Low-Carb Mexican Food in the Instant Pot:
To make Spicy Shredded Beef Street Tacos, you will need the following ingredients:
- 1 package Mission Carb Balance Street Taco Tortillas (12 count) or other low-carb tortillas
- For the salsa:
- 1 bunch radishes, trimmed and chopped small
- 4 T finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 2 T fresh-squeezed lime juice
- 1 T olive oil
Instructions:
1. Trim fat from the chuck roast and cut into thick slices.
2. Season meat with Kalyn's Taco Seasoning.
3. Brown meat slices in Instant Pot.
4. Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot.
5. Cook on high pressure for 40 minutes.
6. Chop radishes, red onion, and cilantro for salsa.
7. Mix salsa ingredients together with lime juice and olive oil.
8. Heat tortillas in the oven or a frying pan.
9. Release pressure from Instant Pot and shred meat.
10. Serve meat on tortillas, top with salsa, and enjoy!
Nutrition Information:
- Yield: 10 servings
- Serving Size: 1 taco
- Calories: 284
- Total Fat: 17g
- Saturated Fat: 6.5g
- Cholesterol: 78mg
- Sodium: 345mg
- Carbohydrates: 6.3g
- Sugar: 2.1g
- Protein: 24g
These Spicy Shredded Beef Street Tacos are suitable for low-carb, Keto, and South Beach Diet plans. For more recipes like this one, check out Instant Pot Recipes and use the Diet Type Index. Enjoy your delicious homemade street tacos! sentence: Please let me know if you have any questions.
Let me know if you have any inquiries.
