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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 this with the low-carb street taco tortillas I’m recommending, or other low-carb tortillas, this is perfect for a low-carb meal!

PIN the Beef  Street Tacos to try them later!

Close-up photo for Instant Pot Low-Carb Spicy Shredded Beef Street Tacos

School starts tomorrow in the district where I used to teach, and that’s always a day that’s going to bring back memories for me. So to welcome the new school year I thought it would be fun to share this new recipe for Spicy Shredded Beef Street Tacos! We absolutely swooned over this recipe, and with a few kid-friendly adjustments on the toppings this could be great for a school-night dinner.

I became intrigued with the idea of making low-carb 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 my favorite low-carb tortillas so I knew they’d be good!

And we loved these 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 the beef street tacos the spicy flavor?

We cooked the beef with Herdez Salsa Verde (affiliate link) to give these tacos a delicious green chile flavor that’s just slightly spicy.

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 please 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 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 with the tacos. But I know tacos topped with radishes are not going to appeal to most 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 (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

More Beef Tacos to Try:

Process photo collage for Instant Pot Low-Carb Spicy Shredded Beef Street Tacos

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.)

  1. Trim the chuck roast and cut into thick slices. Rub slices on both sides with Kalyn’s Taco Seasoning.
  2. Heat the olive oil in the Instant Pot and then brown the chuck roast pieces on both sides.
  3. Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot.
  4. Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE for 40 minutes.
  5. While meat cooks finely chop radishes, red onion, and cilantro for the salsa.
  6. Mix salsa ingredients together with the lime juice and olive oil.
  7. Wrap the tortillas in foil and heat in the oven or heat each one in a dry frying pan as you assemble the tacos.
  8. When 40 minutes is up, use natural pressure release for at least 20 minutes, then quick-release any remaining pressure.
  9. Remove meat to a cutting board while you keep cooking liquid warm in the Instant Pot.
  10. Use two forks to shred the meat apart and return to the Instant Pot.
  11. Pile a small amount of beef on to each street taco shell, top with radish salsa (or other toppings of your choice) and devour!

Spicy Shredded Beef Street Tacos shown on terra cotta plate with colorful napkin

Make it a Low-Carb Meal:

I think these 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:

Close-up photo for Instant Pot Low-Carb Spicy Shredded Beef Street Tacos
Yield: 10 tacos (small street taco size)

Spicy Shredded Beef Street Tacos

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Use any toppings your family prefers for these Spicy Shredded Beef Street Tacos made in the Instant Pot!

Ingredients

Taco Ingredients:

  • 2 lb. chuck roast, trimmed and cut into thick slices
  • 1 T olive oil, for browning meat
  • 1 T taco seasoning (see notes)
  • 1 cup low-sugar salsa verde (see notes)
  • 1 4 oz. can diced green chiles (see notes)
  • 2 T fresh-squeezed lime juice (see notes)
  • 1/2 tsp. salt
  • 1 package Mission Carb Balance Street Taco Tortillas (12 count) or other low-carb tortillas of your choice

Salsa Ingredients:

  • 1 bunch radishes, trimmed and chopped small
  • 4 T finely chopped red onion (more or less to taste)
  • 1/4 cup finely chopped fresh cilantro (more or less to taste)
  • 2 T fresh-squeezed lime juice
  • 1 T olive oil

Instructions

  1. Trim desired amount of fat from the chuck roast and cut it into thick slices.
  2. Rub meat slices on both sides with Kalyn's Taco Seasoning.
  3. Turn the Instant Pot to SAUTE, HIGH TEMPERATURE, add olive oil, and then brown the chuck roast pieces about 3 minutes per side. Make sure they are nicely browned on both sides.
  4. Add salsa verde, diced green chiles, lime juice, and salt to the Instant Pot.
  5. Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE for 40 minutes.
  6. While meat cooks finely chop radishes, red onion, and cilantro for the salsa.
  7. Stir salsa ingredients together, then stir in the lime juice and olive oil.
  8. Wrap the tortillas in foil and heat in the oven or heat each one in a dry frying pan as you assemble the tacos.
  9. When 40 minutes is up, use NATURAL PRESSURE RELEASE for at least 20 minutes, then quick-release any remaining pressure.
  10. Remove meat to a cutting board while you keep cooking liquid warm in the Instant Pot.
  11. Use two forks to shred the meat apart and return to the Instant Pot.
  12. Pile a small amount of meat on to each street taco shell, then top with salsa or other toppings of your choice and devour!

Notes

Use a roast that will be about 2 pounds after most of the fat is trimmed. I used Kalyn's Taco Seasoning for this recipe, but use a commercial taco seasoning if you prefer. We used Herdez Salsa Verde (affiliate link) for the Salsa Verde and my fresh-frozen lime juice for the lime juice. Use diced Green Anaheim Chiles (affiliate link) not jalapenos, unless you really want it spicy.

Nutritional information is calculated using net carbs for the street taco size tortillas.

This recipe inspired by low-carb street taco tortillas and created (and devoured) by Kalyn, Jake, and Kara. 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 17gSaturated Fat: 6.5gUnsaturated Fat: 9.1gCholesterol: 78mgSodium: 345mgCarbohydrates: 6.3gSugar: 2.1gProtein: 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny
Category: Instant Pot
Square image of Spicy Shredded Beef Street Tacos with three open tacos on serving platter topped with radish salsa.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use low-carb tortillas, these slightly spicy Beef Street Tacos are a great dish for low-carb or Keto diet plans, and for phase two or three of the original South Beach Diet. You could also eat the spicy beef in lettuce wraps for Keto or gluten-free diets, or for the South Beach Diet Phase One.

Find More Recipes Like This One:
Use Instant Pot Recipes for more tasty dinner ideas like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for beef street tacos was first posted in 2019. The recipe was last updated with more information in 2023.

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