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Asian Tacos

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This page may contain affiliate links. Please read my disclosure.

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

Asian Tacos

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.

Asian Tacos

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.

Asian Tacos

5 from 6 Ratings
Salty soy sauce, sweet molasses, woodsy ginger, toasty sesame seeds, and more marry together in this amazingly delicious Asian tacos recipe.
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Diets
THM Fuel
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American • Chinese
Servings 8 servings
Calories 362

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
Prevent your screen from going dark while using this recipe.

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: 1servingCalories: 362kcalCarbs: 8gProtein: 35gFat: 22gSodium: 758mgFiber: 2gSugar: 4gNet Carbs: 6g

Nutrition & Diet Disclaimer


Hungry for more?Check out my filterable Recipe Index!
https://tjstaste.com/asian-tacos/

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Tagged With: beef, chuck roast, keto, ketogenic, pot roast, THM, Trim Healthy, Trim Healthy Family, Trim Healthy Mama, Trim Healthy Mama Coach, Trim Healthy Man, Trim Healthy Table, Trim Healthy You, Trim with TJ

Force of Nature

Comments

  1. Eric says

    at

    Amazing!

    Reply
  2. James Robertson says

    at

    LOVE this! The meat is so good by itself too.

    Reply
5 from 6 votes (3 ratings without comment)

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