Shredded Beef Tacos with Avocado, Onion and Cilantro

These simple pulled beef tacos are made with warm corn tortillas and topped with creamy avocado, minced onions and fresh cilantro.
Shredded Beef Tacos with Cilantro and Onions - The Lemon BowlIf you follow me on Instagram, you may have noticed that I love frequenting the new Downtown Market here in Grand Rapids. A combination indoor/outdoor marketplace, it reminds me of a mini Chelsea Market full of food stalls, local vendors and more.

Downtown Market Grand RapidsFrom May – September, there is an outdoor portion with over 50 local farmers selling fresh produce, breads, honey, cheeses and more. Basically, it’s foodie heaven and I am so lucky to live just 10 minutes away.

Downtown Market Collage - The Lemon BowlWhenever I visit, I try to sneak in a quick bite at Tacos El Cunado located in the indoor portion of the Downtown Market. Authentic Mexican street food, their tacos are made with locally produced corn tortillas, succulent meat or shrimp and plenty of fresh cilantro and minced onions.

Shredded Pulled Beef Tacos with Cilantro and Onions - The Lemon BowlThat’s it. No shredded cheese, no sour cream, no triple corn quinoa mango salsa. It is simple, delicious and perfect.

Beef Tacos with Cilantro and Onions - The Lemon BowlPulled Beef Tacos with Avocado, Onion and Cilantro are my way of bringing the taste of the Downtown Market into my own home. The serving size is two tacos but I certainly won’t be judging you if you decided to triple that.

No forks required.

4.0 from 1 reviews
Shredded Beef Tacos with Avocado, Onion and Cilantro
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 2 tacos
  • Calories: 361
  • Fat: 13.5 g
  • Saturated fat: 3.2 g
  • Unsaturated fat: 11.3 g
  • Trans fat: 0
  • Carbohydrates: 31.4 g
  • Sugar: 4.2 g
  • Sodium: 326 mg
  • Fiber: 7.6 g
  • Protein: 27.7 g
  • Cholesterol: 75 mg
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
These simple shredded beef tacos are made with warm corn tortillas and topped with creamy avocado, minced onions and fresh cilantro.
Ingredients
  • 8 corn tortillas
  • 2 cups shredded beef
  • 1 avocado - sliced
  • ½ cup minced onions
  • ½ cup chopped cilantro
  • plain yogurt and hot sauce - optional garnish
Instructions
  1. Wrap tortillas in a kitchen towel and microwave 20 seconds to warm.
  2. Divide shredded beef evenly between 8 tortillas (1/4 cup each).
  3. Top each taco with a few avocado slices, 1 tablespoon minced onions and 1 tablespoon cilantro.
  4. Serve with hot sauce and plain yogurt.
Notes
Feel free to use any leftover meat or protein you have on hand such as grilled fish, pork tenderloin or pulled chicken.

 

 

Comments

  1. says

    This is so easy and so yummy! I am jealous of that market! I wish our farmers market was open but we wait until June. It’s so nice to have an open air market like that. I just love Michigan for all of that seasonal produce! You are lucky to live there! ;)

  2. Susan says

    These sound wonderful. I would have to forget the onion, because raw onion and I don’t get along well :-( Authentic Mexican food is always a winner with me.

  3. says

    These look totally amazing, and I love how simple the tacos are! I live two blocks from an awesome farmers market so I get to walk there on the weekends but they definitely need more prepared foods, like tacos…I’d eat those by the truck full ;)

  4. Beth says

    This was super! I served it with black coconut rice and roasted brussel sprouts … and my husband loved it!

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