Asian Taco — Slow Cooked Beef Tacos With Slaw & Garlic Cilantro Sauce



Low carb soft shell taco

3 lbs beef chuck

two pkgs taco seasoning

1 bottle beer (lager or your favorite)


1/4 red caggage finely sliced

1/2 large daikon radish grated or slivered

1/4 cup cilantro

3tbsp rice vinegar

3tbsp white vinegar

3tbsp Swerve

3tbsp veg oil

1/2 lime juice


1/2 cup sour cream

a bunch cilantro washed stems and all

3 cloves garlic (or more if you like)

juice of a lime

3 green onions

S & P


Put your beef in an oven-proof casserole with the beer. Make sure that your casserole or oven proof pot is not too big so as the beer can bathe the beef. Sprinkle your seasoning on top cover and put it in the oven all day at 275F. Enjoy the aroma of the beef filling your home for dinner time. When it comes time to serve just pull the beef apart in the sauce that has been created from the all day cooking. It is so delicious!

For your sauce blend all the ingredients and refrigerate.

Toast your low carb soft shell tortillas in a dry pan. Keep them warm in a foil pouch as you warm them.

For the coleslaw, finely slice your red cabbage and daicon radish, juice the lime and mix all the ingredients together with the vinegars, swerve, and your salt and pepper. Stir it all up and refrigerate. This can be made the day before. The longer the cabbage slaw marinates with the vinegar and oil the more delicious it will be! At least make it a couple hours ahead so that it’s cold and a delicious contrast to the hot beef.

Now it’s time to eat! Enjoy. 🙂

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