These simple pulled beef tacos are made with warm corn tortillas and topped with creamy avocado, minced onions and fresh cilantro.
If 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.
From 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.
Whenever 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.
That’s it. No shredded cheese, no sour cream, no triple corn quinoa mango salsa. It is simple, delicious and perfect.
Pulled 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.
- 8 corn tortillas
- 2 cups shredded beef
- 1 avocado sliced
- 1/2 cup minced onions
- 1/2 cup chopped cilantro
- plain yogurt and hot sauce optional garnish
Wrap tortillas in a kitchen towel and microwave 20 seconds to warm.
Divide shredded beef evenly between 8 tortillas (1/4 cup each).
Top each taco with a few avocado slices, 1 tablespoon minced onions and 1 tablespoon cilantro.
Serve with hot sauce and plain yogurt.
Feel free to use any leftover meat or protein you have on hand such as grilled fish, pork tenderloin or pulled chicken.