Flexible dieting is my favorite because there are endless opportunities for meal ideas! This was a new and delicious recipe that will definitely be a frequent meal in this house. The macros are pretty great, too, but you could look into using a leaner cut of meat for less fat.
- 2lbs chuck roast
- Taco seasoning
- Flour tortillas, small
- 1 cup beef broth, optional (not included in macros)
- 1 cup diced onions
- 1 cup diced tomatoes
- 1/2 cup diced green peppers
- 2 limes
- 1 bunch cilantro
Season the beef and sear on each side for about 2 mins (you can skip this step but it helps lock in the flavor). Add the beef to the slow cooker and set on low for 6-8 hours. You could add a cup off beef broth but I found it unnecessary. While the roast is cooking make your pico de gallo. Mix together the onions, tomato, green pepper, cilantro, and squeeze half a lime over top. Salt and pepper to taste. Allow this to chill in the fridge for the duration of the cook time. Once the meat has cooked shred the beef using two forks. Add 3 oz of beef to each taco, 2 tbsp pico de gallo, and feel free to add other toppings like low fat shredded cheese, light sour cream, or avocado.
Macros (per taco, yields 8 tacos): 304 calories, 12g fat, 22g carbs, 26g protein