Shredded Beef Breakfast Tacos
Recipe type: Entree
Cuisine: Gluten Free, Mexican
Serves: 6 tacos
Crockpot Beef
  • 2 tablespoons olive oil
  • 1/2 lb. flatiron steak
  • 1 sweet onion, sliced
  • 2/3 cup beef or chicken stock, low sodium
  • 2 teaspoons ground or finely chopped garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • juice of 2 limes
  • pinch of cayenne pepper
  • 4 large eggs
  • 6 corn tortillas
  • shredded mozzarella cheese
  • guacamole or fresh avocado
  • pickled red onions
  • sliced jalapeños
  • fresh cilantro
  • salsa or hot sauce
  1. Add olive oil to a large pan on medium heat (or your crockpot if you can sauté food in it). Once hot, add steak and cook until brown (about 2 minutes), then flip to brown the other side. Add onion and garlic to the pan and sauté for 4 minutes until lightly browned. Add the remaining crockpot ingredients and cook on low heat for 6 hours.
  2. Once finished, remove the top and cook for an additional 5-10 minutes until most of the remaining juice has evaporated. Set aside.
  3. Whisk eggs with 2 tablespoons water and a dash of salt and pepper until nice and fluffy. Cook on a non stick pan on low heat, stirring frequently, until cooked all the way through.
  4. Heat your corn tortillas and assemble them with beef first, then scrambled eggs, and top with cheese, avocado/guacamole, pickled red onions, sliced jalapeños, cilantro and salsa/hot sauce.
  5. Eat immediately. Store any remaining beef in an airtight container in the fridge.
Recipe by 24 Carrot Life at