We've been on a taco kick lately.  Tacos for breakfast, tacos for lunch, and tacos for dinner.  Matter of fact, we are having tacos for dinner tonight too!  I can't get enough of creating different flavor combinations to throw into a taco shell and call it a day.  For a while now I have been making banh mi bowls for dinner and my guys go crazy over them.  I got to thinking, wouldn't these be amazing in taco form too?  Why yes, yes they would...and they are!  My slow cooker beef banh mi tacos are just the easy weeknight meal that you have been waiting for to spice up your weekly meal routine!

I recently discovered jicama shells that sub for regular tortilla shells and I fell in love with them for fish tacos and for these banh mi tacos specifically.  They are just thinly sliced jicama into rounds and are crunchy and hold your taco filling perfectly.  Forget zoodles, jicama tortilla shells are my new favorite low carb option veggie substitute!  Luckily my local grocery carries them, but I'm sure they can be made if you have a mandolin as well!  And of course you can always use regular corn or flour tortillas, which I do on occasion also!

Throw the meat and seasoning into the slow cooker in the morning and your dinner will be done when you get home in the afternoon!  Simply prep your toppings, assemble and enjoy!  The sweet and spicy asian flavors of the beef topped with crunchy and fresh taco toppings make for one dynamite flavor combination and I am so excited for you to add this recipe to your weekly meals!

If you are taco obsessed like me, you will also love my sheet pan fajitas and my easy taco salad!

Ingredients:

• 1, 2 Lb. Beef Roast (chuck roast or tri-tip work well here, can also sub pork roast)

• 1/4 Cup Low Sodium Soy Sauce (can sub coconut aminos)

• 1/4 Cup Water

• 2 Tbsp. Brown Sugar (or coconut sugar)

• 5 Minced Garlic Cloves

• 1 Tbsp. Avocado Oil

• Jicama "Tortilla" Shells (can sub regular corn or flour tortillas)

For toppings-

• Shredded Carrots

• Shredded Purple Cabbage

• Thinly Sliced Jalepeno

• Thinly Sliced Green Onions

• Cilantro

• Chili Sauce

• Thinly Sliced Cucumber

Directions:

• Heat oil in a large skillet to medium high heat and place roast in the skillet and sear on each side for 5 minutes per side until caramelized.

• Transfer beef to a slower cooker, rub the meat with garlic and brown sugar and then add soy sauce and water.

• Cook on high for 4 hours or slow for 6 hours until beef falls apart.

• When ready to serve, shred the beef and place into a jicama tortilla.

• Top with desired toppings and serve immediately.

Happy Taco Tuesday friends!