Start by trimming any visible fat from the chuck roast and cut it into several pieces. I often save the meat scraps to make homemade beef stock.
Rub the pieces of roast generously with the steak seasoning. This is crucial for ensuring every bite is flavorful.
In a heavy frying pan, heat the olive oil over medium-high heat. Once hot, add the pieces of meat and brown them well on all sides. This should take about 8 minutes in total, and the meat should be a nice golden brown.
While the meat is browning, mix together the Pace Picante Sauce, diced green chiles, lime juice, taco seasoning, and a little salt in a bowl. This mixture will become the sauce for your beef.
Once the meat is browned, place it in a slow cooker. Pour the sauce mixture over the beef, ensuring it's well coated.
Cook the beef on low for about 6 hours, or until it’s so tender that it shreds apart easily with a fork. The aroma will be irresistible!
When the meat is done, carefully remove it to a cutting board. Pour the cooking sauce into a small pan and simmer it on medium heat until the sauce thickens and reduces by about half, roughly 10 minutes.
Using two forks, shred the meat apart. Return the shredded beef to the slow cooker to keep warm.
Mix the reduced sauce with the shredded meat in the slow cooker, stirring to combine. This ensures every bite will be packed with flavor.
Next, prepare the slaw. Thinly slice and chop the green cabbage and red cabbage. In a bowl, mix together the mayo, Greek yogurt, and green Tabasco sauce to create a dressing. Combine the dressing with the chopped cabbage.
Dice the avocados and toss them with a bit more lime juice to keep them fresh and vibrant.
Heat a non-stick pan over medium-high heat and cook 2 to 3 tortillas at a time. Flip them several times until they start to get firm, then fold each one in half to create taco shells.
To assemble your tacos, spread 2 to 3 tablespoons of shredded beef into each taco shell. Top with a thin layer of slaw and a couple spoonfuls of avocado.
Serve with extra lime wedges and more green Tabasco sauce for those who enjoy a spicy kick. Enjoy!
If you have any meat left over, it freezes wonderfully, making it easy to enjoy again later in the week!
If you want to make these tacos even quicker, you can use an Instant Pot. Just follow the same initial steps for browning the meat, then add everything to the pot, lock the lid, and set it to MANUAL, HIGH PRESSURE for 35 minutes. Let it release pressure naturally for a tender, juicy result.
