Slow Cooker Sriracha Tacos

image pinterest

You're probably thinking about it right now.

It may keep you up at night.

You think about it with your eggs at breakfast. It's on your mind when you're grilling up some chicken. And it definitely pops into your head when enjoying a bowl of popcorn.

Sriracha.

Your friends can keep their pathetic ketchup or boring mustard, you have more exotic and discerning tastes. This blend of chilies and vinegar, garlic, sugar, and salt is your fix, and it just seems to make everything taste...amazing. Plus, it has virtually no fat or calories.

So, what about a recipe that calls for Sriracha Sauce? A recipe where you are supposed to use it, instead of just adding it because you're addicted? Sounds good.

These Korean Style Beef Tacos are incredibly easy to make, since the crock pot is doing most of the work, and it makes enough for multiple servings. The result is a healthy, protein-packed and flavorful dinner that requires minimal work.

Ingredients:

• 3-4 pound Beef Chuck Roast
• 1 head of garlic, peeled and separated
• 1 half of a medium onion, peeled and sliced
• ½ cup brown sugar
• ⅓ cup soy sauce
• 2 tablespoons Nakano Red Pepper Seasoned Rice Vinegar – or just any seasoned rice vinegar with red pepper flakes
• 1 tablespoon minced ginger
• 1 tablespoon oil
• 1 jalapeno pepper, minced

Method:

1. Trim any excess fat off of your beef chuck roast and place into a 6 quart slow cooker.

2. Add all the other ingredients and cook on low for 8-10 hours.

3. Remove and shred meat and serve immediately on flour tortillas.

4. Top with  your favorite toppings: SRIRACHA, cilantro, cheese, avocado... whatever floats your boat.

Eat healthy! See you back here next week for another delicious recipe.