These are my favorite “food truck” style tacos. They taste like heaven and are very easy.
For the shredded cabbage slaw:
1. Place all the ingredients for the beef in the slow cooker.
2. Cover and cook on low for 8 to10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.
3. In a large bowl, toss together the slaw ingredients.
4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla, and top with some cabbage slaw.
We use the blue corn and flaxseed tortillas, so tasty and put a little sriracha sauce to give it an extra kick.