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Korean Shredded Beef Tacos - Traditional - Ready to Eat Dinner

<p>Savory, sweet and with just enough spice our Slow cooker Korean Shredded Beef Tacos cook up with little effort! These little corn tortillas filled with tender meat set the tone for a delicious and simple fusion-style meal.</p>
12 Servings Recipe By

Ingredients

  • 3 pounds Beef Roast
  • 1/4 cups Honey
  • 1/3 cups Soy Sauce
  • 10 teaspoons mince Garlic, Cloves
  • 1 cup dice Onion
  • 2 tablespoons peel and mince Ginger, Fresh
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon seed and dice Jalapeño

Serving Day Ingredients

  • 24 individual Flour Tortillas (6-inch/Small)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 403 Calories
  • 12g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1045mg Sodium
  • 41g Total Carb
  • 0g Fiber
  • 9g Total Sugars (Includes 5g Added Sugars)
  • 32g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients together (except tortillas).
  2. Cook in slow cooker on low for 8-10 hours until fork tender.
  3. Shred and serve on corn tortillas.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients together (except tortillas).
  2. Cook in slow cooker on low for 8-10 hours until fork tender.
  3. Shred and let cool.
  4. Divide among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.
  3. Serve on corn tortillas.

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