Slow Cooker Shredded Beef Tacos with Mango Avocado Salsa
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours on low
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This is not the first time that I’ve shared a recipe with the mango-avocado combination and it probably won’t be the last. It might because all 4 of the boys will eat mangos and avocados. And ask for more. Or it might be that I just love the combination of a sweet ripe mango with a tender ripe avocado. Toss in a little lime juice, cilantro, salt and pepper and get the taco party started y’all!

Ingredients for Single Meal

  • 1 1/2 - lb(s) beef roast
  • 1 - lime(s)
  • 1 - tsp ground cumin
  • 1 - tsp Salt and pepper
  • 1 - mango(s)**
  • 1 - lime(s)**
  • 2 - small avocado(s)**
  • - small bunch cilantro**
  • 12 - tortillas, flour or corn**
  • Side: - corn on the cob**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the beef roast in the slow cooker. Squeeze from one lime over the top, then sprinkle with cumin, salt and pepper. Carefully pour 1/2 cup water around the beef roast. (I like to add water so that the environment inside the slow cooker stays moist and humid…making for more tender beef!)
  2. Set on low and cook for 8 hours. Once cooked, shred it with 2 forks.
  3. Before dinner, mix up the diced mango, diced avocado, juice from remaining lime, cilantro and salt and pepper together in a bowl.
  4. Add the slow cooked beef into the tortillas and top with the mango-avocado salsa.
  5. Prepare corn on the cob.
  6. Serve Shredded Beef Tacos with Mango Avocado Salsa and corn on the cob.

Freezeasy Meal Prep Directions

  1. Halve 2 limes.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 1 1/2 lb. beef roast
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1 tsp salt and pepper, each
  • Note: Do NOT add the fresh produce for the salsa or tortillas to the freezer baggies.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Special notes

*Tortillas can be frozen in the bag they come in. Wrap with paper towel and defrost and reheat in the microwave.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with corn tortillas.

Printable Label Recipe Title

Slow Cooker Shredded Beef Tacos with Mango Avocado Salsa

Printable Label Instructions

Add the contents of the freezer baggie to the slow cooker and cook on low for 8 hours. Once cooked, shred beef with fork.
Serve in corn tortillas with Mango-Avocado Salsa.

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