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Shredded Beef Tacos Salad with Cilantro-Lime Dressing, mango salsa, avocado, queso fresco and more makes for a vibrant, fun, delicious festive meal. The tender shredded beef comes together easily in the pressure cooker (or slow cooker), and is saturated with amazing flavor!
Potentially unpopular preference, but I could often go for a big taco salad over standard tacos. I know…bold.
Fish Tacos with Mango Salsa and Barbacoa Beef Tacos are near and dear to my soul strings, but there’s just something about a ginormous bowl of variety that gets me going each and every time.
Hearty meat, creamy avocado, cheese, homemade salsa, crisp greens? They make for a satisfying meal that leaves you feeling refreshed and satiated without feeling weighed down.
This shredded beef taco salad is an absolute dream!
Loaded with the standard taco goodies and packed with flavor, it’s one of those meals you’ll find yourself craving.
The insanely flavorful shredded meat is made easily in the Instant Pot (or crock pot), and is marvelous for meal prep. My approach to this recipe is a hybrid of my Instant Pot Mexican Shredded Beef and my Slow Cooker Ropa Vieja, incorporating plenty of seasoning without being overly spicy. These two recipes are popular both within my own family and among my dear followers!
Let’s talk about ingredients and make this delicious meal already!
Ingredients for Shredded Beef Taco Salad:
For the Beef: Sirloin roast, beef broth, chipotle chilis in adobo sauce, chili powder, onion, sea salt. You can use any type of beef roast, and you can omit the chipotle chilies to keep the recipe mild. It is not spicy as written, but I know some folks don’t like any spice at all.
For the Salad: Spring greens, romaine, avocado, queso fresco, cherry tomatoes, red onion, radishes. This combination is so fresh and flavorful with all sorts of texture! Feel free to use feta cheese or grated cheddar cheese instead of the queso fresco.
Optional Add Ins: Black beans, brown rice, tortilla chips, pico de gallo, roasted pumpkin seeds. Toss anything in there that you love!
For the Dressing: I love using Cilantro Lime Dressing, Mayo-Free Green Goddess Dressing, or my classic Paleo Caesar Salad Dressing. Another trick I have done in the past is stir up hummus and salsa to make a creamy dressing.
How to Make Shredded Beef Taco Salad:
Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.
Plug in your Instant Pot and press “Sauté.” Add the avocado oil and chopped onion. Sauté, stirring occasionally, until the onion begins to turn brown, about 5 to 8 minutes.
Scoot the onion off to one side of the pressure cooker and add the chunks of roast.
Sear on two or three sides for 3 to 4 minutes, until golden-brown.
Add the remaining ingredients for the beef to the Instant Pot and give it a good stir.
Secure the lid on the Instant Pot and press Manual/Pressure Cook and set the time for 1 hour and 20 minutes. Leave the steam vent sealed and be sure you’re on the default High setting.
After the Instant Pot has run its course, let it naturally release all the way and go into Keep Warm mode for at least 1 hour (I typically do 2).
Transfer the beef to a cutting board and use two forks to shred it. Put the meat back into the Instant Pot to soak up the juices while you prepare the salads.
Divide the salad ingredients among 4 large bowls or prepare the salad in one big serving bowl. Serve with your desired amount of shredded beef and your choice of dressing. I recommend Cilantro Lime!
Looking for a crock pot option? No sweat! Here’s what you do to make shredded beef in the slow cooker.
How to Make Shredded Beef in the Slow Cooker:
Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.
Add the avocado oil to a large skillet and heat to medium-high. After the skillet has heated up for a few minutes, add the chunks of beef and sear on 2 to 3 sides for 3 to 4 minutes per side, until golden-brown.
Set the beef aside on a plate while you sauté the onion. Add the chopped onion to the skillet and saute, stirring occasionally, until the onion begins to brown, about 5 to 8 minutes.
Transfer the beef and sautéed onion to your slow cooker, along with the broth and adobo chilis. Give it a stir, secure the lid on the slow cooker and cook for 8 to 10 hours on low heat. When your beef is sufficiently tender, transfer it to a cutting board and use two forks to shred it. Place the shredded beef back into the crock pot to allow it to soak up the juices while you prepare your salads.
That’s it, friends! The most flavorful shredded beef taco salads for an amazing meal! You can also use the beef in tacos, burritos, burrito bowls, enchiladas, and more!
More Delicious Mexican-Inspired Recipes:
Carnitas EnchiladasSheet Pan Chicken EnchiladasCrock Pot Carnitas Burrito BowlsMexican Vegan Black Bean and Quinoa SkilletSmall Batch Sweet Potato and Black Bean Enchiladas
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Shredded Beef Taco Salad
Yield: 4 to 6 Taco SaladsPrep Time: 20 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 50 minutes
Tender shredded beef, mango salsa, avocado and cilantro lime dressing make these taco salads so dreamy!
Ingredients
For the Beef:
3 Tbsp avocado oil1 large yellow onion2 ½ lbs sirloin roast, cut into large chunks1 ½ tsp sea salt1 Tbsp chili powder2 cups chicken broth or beef broth4 chipotle chilis in adobo sauce, chopped (omit for mild)
For the Taco Salads:
10 ounces spring greens2 avocados1 cup cherry tomatoes, halved½ cup queso fresco½ red onion, thinly sliced6 radishes, thinly slicedFresh cilantro
Mango Salsa:
1 large fresh mango, chopped1 jalapeno, seeded and chopped1/2 cup red onion, finely chopped3 Tbsp lime juice
Cilantro Lime Dressing:
1 ½ cups fresh cilantro1 large clove garlic⅓ cup lime juice2 tsp pure maple syrup½ cup avocado oil½ tsp sea salt
Instructions
Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.Plug in your Instant Pot and press “Saute.” Add the avocado oil and chopped onion. Saute, stirring occasionally, until the onion begins to turn brown, about 5 to 8 minutes. Scoot the onion off to one side of the pressure cooker and add the chunks of roast.Sear on two or three sides for 3 to 4 minutes, until golden-brown.Add the remaining ingredients for the beef to the Instant Pot and give it a good stir.Secure the lid on the Instant Pot and press Manual/Pressure Cook and set the time for 1 hour and 20 minutes. Leave the steam vent sealed and be sure you’re on the default High setting.After the Instant Pot has run its course, let it naturally release all the way and go into Keep Warm mode for at least 1 hour (I typically do 2).Transfer the beef to a cutting board and use two forks to shred it. Put the meat back into the Instant Pot to soak up the juices while you prepare the salads.Stir together the ingredients for the mango salsa in a bowl until combined.Add the ingredients for the Cilantro Lime dressing to a small blender and blend until combined.Divide the salad ingredients among 4 large bowls or prepare the salad in one big serving bowl. Serve with your desired amount of mango salsa, shredded beef and Cilantro Lime Dressing.
Nutrition Information
Yield 6Serving Size 1 of 6
Amount Per ServingCalories 962Total Fat 64gCarbohydrates 11gFiber 2gSugar 6gProtein 74g
