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Viral Crispy Shredded Beef Tacos

These easy, crunchy tacos combine tender slow-roasted beef and fresh guacamole, creating a bright and satisfying meal perfect for weeknights or gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 tacos
Calories 350 kcal

Ingredients
  

For the beef

  • 1 piece boneless beef chuck roast (about 4 pounds) Use a fatty chuck roast for best shredding and flavor.
  • Salt, to taste Let beef rest covered before shredding.
  • Black pepper, to taste
  • 2 tablespoons taco-style seasoning

For the guacamole

  • 3 large ripe avocados Keep guacamole slightly chunky for texture.
  • 2 tablespoons Juice of limes Use fresh lime juice for best flavor.
  • 1/2 piece orange (optional, for juice)
  • 1 tablespoon zest of lime
  • 2 to 3 tablespoons finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt Avoid over-salting until you taste with beef.
  • 1/4 teaspoon black pepper

For assembling the tacos

  • Warm tortillas Warm until soft and pliable.
  • 1 1/2 cups shredded Monterey Jack cheese Can substitute with sharp cheddar or pepper jack.
  • Finely chopped white onion (for topping)
  • Fresh cilantro, chopped (for topping)
  • Salsa or chili-based sauce (optional)

Instructions
 

Preparation

  • Preheat oven to 325°F. Season the beef with salt, pepper, and taco-style seasoning.
  • Roast covered for about 1 hour per pound until tender.
  • Shred the beef with forks. If it resists, return it to the oven covered for another 30 minutes.

Crisping the Beef

  • Increase oven temperature to 425°F. Spread shredded beef with its juices on a baking sheet and roast uncovered for 20–25 minutes until edges turn crisp.

Making Guacamole

  • Mash avocados with lime juice (and orange juice if using), add lime zest, salt, and pepper, folding in red onion and cilantro.

Assembling Tacos

  • Warm tortillas until soft and pliable.
  • Spread guacamole on the tortillas, add crispy beef, sprinkle Monterey Jack cheese, and top with chopped white onion, cilantro, and salsa. Serve immediately.

Notes

Serve hot to keep the beef crispy and the guacamole cool. Refrigerate leftovers properly. Use the slow cooker option for beef for ease.
Keyword Crispy Tacos, Easy Dinner, Guacamole, Shredded Beef, Taco Recipe