Beef Street Tacos

First recipe of my meal planning series with shredded beef brisket cooked in the instapot.  These street tacos are addicting!  I had a hard time stopping myself at just 2 tacos…and I’m already looking forward to eating more tomorrow.  This recipe is super easy and quick after you’ve already roasted the beef brisket in the instapot.  Takes 30 minutes or less.  The original instapot beef brisket recipe is linked below.

Beef Street Tacos

ingredients:

Shredded beef brisket, at least 2 cups (click for link to brisket recipe)

2-4oz diced green chilies

1 cup low sodium beef stock

Street taco shells

Mexican blend cheese

Mango Pineapple Salsa Fresco

directions:

Place the shredded beef brisket in a pot, instapot, or crockpot.  Add in the green chilies and beef stock.  Cook until the beef has been thoroughly reheated and the juices of the chilies have flavored the beef.  Assemble the tacos as desired, these are super yummy with the Mango Pineapple Salsa Fresco.  To make this a whole 30/paleo recipe, just omit the taco shells and cheese.  Turn these into lettuce wraps.

Nutrition facts are only for the beef brisket, does not include the taco shells, salsa fresco, or any other toppings.  Be on the lookout for my next recipe with the shredded beef brisket.  Hope y’all are having an amazing week.

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