Go Back
–+ servings
Print

Shredded Beef Tacos

w/ salsa verde
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 539kcal

Ingredients

Beef

  • 1 tbsp paprika
  • 1 tbsp Dried oregano
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 lb skirt steak
  • 1/2 onion diced
  • 3/4 cup orange juice
  • 2 tbsp Lime juice
  • 2 cups Beef broth

Salsa Verde

  • 1/2 pound Tomatillos husked and rinsed
  • 1/4 onion chopped
  • 1 clove garlic whole
  • 2 tbsp fresh cilantro leaves
  • 2 tbsp Lime juice

Other

  • 2 Avocados pitted and sliced
  • 8 Taco shells soft or hard (your preference)

Instructions

  • Preheat oven to 375 degrees.
  • In a baking dish combine all ingredients for the beef, wrap tight with foil and bake for 45 minutes or until beef is tender.
  • Using 2 forks pull in opposite directions to shred the meat and mix into then mix into the sauce.
  • Place beef mixture into taco shells, top with avocado and salsa verde.

Salsa Verde

  • Place tomatillos in a pan and cover with water. Bring to a boil and turn down to a simmer for 5 minutes. Remove tomatillos with a slotted spoon and place in blender or food processor along with onion, garlic, cilantro, lime juice, and a pinch of salt and pepper. Blend until smooth. Serve warm.

Nutrition

Calories: 539kcal | Carbohydrates: 42g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 668mg | Potassium: 1436mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1497IU | Vitamin C: 52mg | Calcium: 102mg | Iron: 5mg