Healthy Latin American Recipes Healthy Mexican Recipes Healthy Taco Recipes Healthy Beef Taco Recipes Slow-Cooker Beef Tacos with Rhubarb Salsa 4.0 (2) 2 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Additional Time: 4 hrs Total Time: 4 hrs 45 mins Servings: 8 Yield: 8 servings Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low Added Sugars Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin ½ teaspoon garlic powder 1 ½ 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 Directions Combine chili powder, oregano, cumin, garlic powder and 1 1/4 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 1/4 teaspoon salt and stir to combine. Serve the beef with tortillas, the rhubarb salsa and lime wedges. Tips Equipment: 5- to 6-quart slow cooker Rate it Print Nutrition Facts (per serving) 359 Calories 11g Fat 29g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 359 % Daily Value * Total Carbohydrate 29g 10% Dietary Fiber 5g 19% Total Sugars 4g Added Sugars 1g 2% Protein 37g 74% Total Fat 11g 14% Saturated Fat 3g 16% Cholesterol 100mg 33% Vitamin A 790IU 16% Vitamin C 24mg 27% Folate 25mcg 6% Sodium 675mg 29% Calcium 95mg 7% Iron 4mg 24% Magnesium 69mg 16% Potassium 584mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved