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 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 Spicy Shredded Beef Street Tacos to try them later!

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 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.

But 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!

What ingredients do you need for this 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)(12 count) 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.

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 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!

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.)

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!

Make it a Low-Carb Meal:

I think this would be amazing with Low-Carb Spicy Mexican Slaw for a low-carb meal! I’d also love it with 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 Wraps Tacos

Instant Pot Chicken Tortilla Soup

Instant Pot Salsa Chicken

Instant Pot Cheesy Chicken Tacos

Green Chile Chicken Burrito Bowl

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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!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Instant Pot Spicy Shredded Beef Street Tacos are a great dish for low-carb diet plans, and for phase two or three of the original South Beach Diet. You could 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, or on YouTube to see all the good recipes I’m sharing there.

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