Spicy Shredded Beef Street Tacos
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.)
- chuck roast
- Olive Oil (affiliate link)
- Kalyn’s Taco Seasoning, or other taco seasoning
- Herdez Salsa Verde (affiliate link), or other low-sugar salsa verde
- can of diced green chiles (affiliate link)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- salt
- Mission Carb Balance Low-Carb Tortillas (affiliate link), or other low-carb tortillas of your choice
- radishes
- red onion
- fresh cilantro
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 (affiliate link) 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 (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!
More Beef Tacos to Try:
- Shredded Beef Tacos with Spicy Slaw and Avocado ~ Kalyn’s Kitchen
- Slow Cooker and Instant Pot Beef Tacos ~ Slow Cooker or Pressure Cooker
- Instant Pot Taco Meat ~ Kalyn’s Kitchen
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:
- Spicy Shredded Chicken Lettuce Wrap Tacos
- Instant Pot Salsa Chicken
- Green Chile Chicken Burrito Bowl
Spicy Shredded Beef Street Tacos
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
- Trim desired amount of fat from the chuck roast and cut it into thick slices.
- Rub meat slices on both sides with Kalyn's Taco Seasoning.
- 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.
- 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.
- Stir salsa ingredients together, then stir in 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 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
10Serving Size
1Amount 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.
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 2024.
4 Comments on “Spicy Shredded Beef Street Tacos”
How should I cook the meat without an instant pot? Dying to try it 😊
I’m sure you could brown the meat, then cook it in a slow cooker or in a dutch oven on the stove with the salsa verde, diced green chiles, lime juice, and salt. If you search on my site for “Flank Steak Tacos” that recipe has show cooker instructions in the recipe; scroll down past the IP instructions to find that.
how long would i cook the meat in a regular oven?
Sorry not to be helpful but I wouldn’t be able to guess how long in a regular oven will duplicate the tenderness from cooking in a pressure cooker. I’d google “how long in a regular oven to replace 40 minutes pressure cooking for beef” or something like that and see what you can find.