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