Spicy Shredded Beef Street Tacos (Video)
Spicy 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 with low-carb tortillas this is perfect for a low-carb meal!
Watch the video to see if you’d like to make 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 when we were testing it, 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 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! 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.
I know enough about kids to realize that 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; I promise no one will mind! And of course you can use regular-sized tortillas too 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!
Steps for Making Spicy Shredded Beef Street Tacos:
(This is just a summary of the steps show in the photos; scroll down for 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 this would be amazing with Low-Carb Spicy Mexican Slaw for a low-carb meal!
More Low-Carb Mexican Food in the Instant Pot:
Spicy Shredded Chicken Lettuce Wraps Tacos (Instant Pot or Slow Cooker)
Instant Pot Low-Carb Chicken Tortilla Soup
Instant Pot Salsa Chicken with Lime and Melted Mozzarella
Instant Pot or Slow Cooker Low-Carb Cheesy Chicken Tacos
Instant Pot Low-Carb Green Chile Chicken Burrito Bowl
Love Your Instant Pot?
Check out my growing collection of Pressure Cooker or Instant Pot Recipes!
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. 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.
Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 17gSaturated Fat: 6.5gUnsaturated Fat: 9.1gCholesterol: 78mgSodium: 345mgCarbohydrates: 6.3gSugar: 2.1gProtein: 24g
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.
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:
Use Pressure Cooker Recipes for more tasty dinner ideas like this one! These Instant Pot Low-Carb Spicy Shredded Beef Street Tacos are a great dish for low-carb diet plans, and for phase two or three of the South Beach Diet. You could eat the spicy beef in lettuce wraps for Keto or for the South Beach Diet Phase One.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.