The fresh salsa in this easy load-and-go taco recipe is a great way to use spring rhubarb. If you don't have rhubarb, try subbing in fresh tomatillos or red bell pepper for an equally beautiful and delicious taco topper.
Nutrition per serving may change if servings are adjusted.
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon garlic powder
1½ teaspoons salt, divided
3 pounds beef chuck, trimmed and cut into 1-inch cubes
1 tablespoon avocado oil or grapeseed oil
1 large onion, halved and sliced
1 cup low-sodium beef broth
3 tablespoons tomato paste
1 cup chopped fresh rhubarb
1 teaspoon white sugar
½ cup chopped yellow bell pepper
1-2 jalapeños, seeded if desired, finely chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
16 corn tortillas
Lime wedges for serving
Combine chili powder, oregano, cumin, garlic powder and 1¼ teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.
Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining ¼ teaspoon salt and stir to combine.
Serve the beef with tortillas, the rhubarb salsa and lime wedges.
359 calories;11 g fat(3 g sat); 5 g fiber; 29 g carbohydrates; 37 g protein; 25 mcg folate; 100 mg cholesterol; 3 g sugars; 1 g added sugars; 790 IU vitamin A; 24 mg vitamin C; 95 mg calcium; 4 mg iron; 675 mg sodium; 584 mg potassium
Vitamin C (40% daily value), Iron (22% dv)
Carbohydrate Servings: 2
Exchanges: 4½ lean protein, 1½ starch, 1 vegetable, ½ fat