Salty soy sauce, sweet molasses, woodsy ginger, toasty sesame seeds, and more marry together in this amazingly delicious Asian tacos recipe.

I have always LOVED Asian tacos. The yummy brown sugar and the unhealthy soy sauce together with beef in a heavy carb white street taco tortilla. SO good! And so weight gainy and unhealthy!

Fortunately, Asian tacos are simple enough that they were super easy to translate into a healthy, slimming Trim Healthy Mama friendly version.

Beyond the irresistible traditional Asian flavors, I also added a few extra ingredients to amp up the flavor.

Serving Ideas for Asian Tacos

Side dishes that might go well with these tacos are steamed or roast broccoli, brown rice with liquid aminos (for a Crossover), or roast brussels sprouts.

Usually, Asian tacos are served atop a tortilla. Low carb tortillas are of course awesome for this, but you can only have one on THM. So if you’d like a bit more taco filling while keeping on plan, try serving them atop zoodles (zucchini noodles), shirataki noodles (read my blog post on how to cook shirataki noodles), spaghetti squash (ways to cook spaghetti squash here), or a leafy green salad. You could also wrap them in a cabbage leaf. Or if you want a THM Crossover, serve it on top of some brown rice or black rice.

Print Recipe Pin Recipe Add to Recipe Box Go to Recipe Box Rate Recipe

Asian Tacos

5 from 1 vote

Salty soy sauce, sweet molasses, woodsy ginger, toasty sesame seeds, and more marry together in this amazingly delicious Asian tacos recipe.

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Course: Main Course

Cuisine: American • Chinese

Fuel Source: Fatastic (THM S)

Diets: DF • EF • GF • KO • LC • NF • SF

Servings: 8 servings

Ingredients

For the Meat

• 3 pounds beef chuck roast, excess fat trimmed (elk or deer roast are also good).
• ½ cup Lakanto Classic monk fruit sweetener or equivalent sweetener
• 1 tablespoon unsulphured blackstrap molasses
• ¼ cup liquid aminos or tamari
• 8 cloves garlic, minced OR 8 teaspoons jarred minced garlic
• 1 shallot, finely chopped or minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seed oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground ginger OR 1-inch chunk fresh ginger, peeled and minced
• 1 teaspoon sesame seeds
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

For the Slaw

• 16 ounces (1 package) coleslaw mix
• 1 tablespoon liquid aminos or tamari
• 1 tablespoon rice vinegar
• ½ teaspoon black sesame seeds

Instructions

• Add all the meat ingredients to pressure cooker liner or slow cooker crock.
• For Pressure Cooker (Instant Pot): Cook on HIGH pressure for 45 minutes. Release pressure naturally. For Slow Cooker (Crock Pot): Cook on LOW for 8 to 10 hours.
• Remove the beef from the cooker and shred using two forks; set aside.
• Pour the juices from the liner into a saucepan (or use the pressure cooker's saute function). Allow to boil on high heat, stirring occasionally, until reduced by about half.
• Put the beef and the sauce back into the cooker and mix together.
• In a glass bowl or a large plastic zip bag, mix together all of the slaw ingredients.
• Serve meat on low carb tortillas, shirataki noodles, spaghetti squash, or zoodles and top with slaw.

Nutrition

Serving: 1 serving | Calories: 362 kcal | Carbs: 8 g | Protein: 35 g | Fat: 22 g | Sodium: 758 mg | Fiber: 2 g | Sugar: 4 g | Net Carbs: 6 g

Tried this recipe?Mention @TJsTaste or tag #tjstaste!