Description
Deliciously crispy shredded beef tacos topped with creamy guacamole, Monterey Jack cheese, and a zesty lime kick.
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
- For extra flavor, consider adding spices to the beef while roasting.
- Guacamole can be made ahead of time, but keep it covered to prevent browning.
- Use fresh tortillas for the best texture in the tacos.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg