Shredded Beef Tacos
This is a piggyback meal using the “Slow Cooker Shredded Beef” recipe. It’s genius and will change the way you think about cooking. To be honest, you may feel like you’re cheating because this process makes life so much more simple.
The Shredded Beef Tacos are best served with our "Jicama Salad" recipe. This is the kind of meal that everyone will ask you to repeat again and again.

Whole Wheat or Whole Grain soft taco tortillas
Slow Cooker Shredded Beef
Jicama Salad

Optional (& delicious) - Grill the tortillas for 20 seconds on each side to make them more flexible.

Add about 1/4 cup of the shredded beef to the tortillas and top with jicama salad. Both beef and jicama can be “wet”. Try to drain as much liquid off before putting in the tortilla or they will fall apart. Fork and knife may be needed. Napkins definitely needed.

Black beans and brown rice is my favorite side dish with this.
Also guacamole with pepper sticks.

If you don’t have the Slow Cooker Shredded Beef on hand, cook 1.5 lbs organic grass-fed ground beef with the followin: 2 Tbls Braggs Amino Acid, 1/2 onion chopped fine, 1/2 jalepeno chopped fine, 2 cloves garlic minced, 1 Tbls. ginger minced. Once cooked together, remove from the heat and stir in 1/4 cup cilantro and squeeze 1/4 - 1/2 lime.