Slow-Cooker Sweet and Spicy Barbacoa Tacos with Creamy Lime Slaw

Creamy lime slaw adds a unique twist to sweet and spicy barbacoa tacos!
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40 Minutes Prep
4 Hours 25 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
  • Small check mark in a circle icon 1 cup chopped onions
  • Small check mark in a circle icon 3 cloves garlic, finely chopped
  • Small check mark in a circle icon 1 medium jalapeño chile, seeded and finely chopped
  • Small check mark in a circle icon 3/4 cup barbecue sauce
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 2 tablespoons cider vinegar
  • Small check mark in a circle icon 3 tablespoons mayonnaise
  • Small check mark in a circle icon 1 tablespoon fresh lime juice
  • Small check mark in a circle icon 1 1/2 teaspoons honey
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 3 cups shredded green cabbage
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro
  • Small check mark in a circle icon 1 package Old El Paso™ soft flour tortilla bowls
Preparation
  1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, seasoning mix, onions, garlic, jalapeño chile, 1/2 cup of the barbecue sauce, the water and vinegar. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Return to slow cooker with remaining 1/4 cup barbecue sauce. Stir to combine.
  2. To make slaw: In medium bowl, beat mayonnaise, lime juice, honey and salt with whisk. Add cabbage and cilantro. Toss to coat.
  3. Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift beef out of cooking liquid; divide among tortilla bowls. Top with slaw.