2tbsphigh heat oil*avocado oil was used for this recipe
salt & pepper
1lgbrown onion*cut into strips
1tbspdried oregano *Mexican oregano or regular
1/2cuplime juice*about 4-6 juicy limes
4-5cupsshredded cabbage*about 1/2 med cabbage or about 14 oz
1smallred onion*cut into strips, about 1 cup
1small bunchcilantro*chopped, about 1 cup
1cupGreek yogurt*fat % of choice
5tbsplime juice*about 3 juicy limes
Heat a large cast iron or stainless steel frying pan over med high heat with oil. Generously salt and pepper roast. Once heated, sear both sides of roast until caramelized about 5 mins per side.
Add onion strips to the bottom of a slow cooker and place seared roast on top of onions. Pour lime juice over roast.
In a small bowl mix together spices for beef. Sprinkle half over one side of the roast, flip and sprinkle remaining spices on other side. Cook on low for 8 hours and then shred with two forks. Taste test and salt beef if additional salt is needed.
In a large mixing bowl whisk together yogurt, lime zest, lime juice, salt, pepper and chipotle powder. Add in shredded cabbage, onion and cilantro. Toss well.
Heat tortillas directly over a medium flame, using tongs, for 5-10 seconds per side. Another option is to heat a stainless steel skillet over medium heat with no oil. Using tongs heat the tortillas for 30 seconds per side.
Fill heated tortillas with desired amount of shredded beef, coleslaw, cheese and cilantro.
*Please use as many organic ingredients as possible.Recipe Notes
Approximately 9 limes will be needed for this recipe.
For spicer heat levels use 1 tsp chipotle powder for medium heat and up to 1 tbsp for hotter spice level.
Freshly diced jalapeño can also be added to slow cooker for additional spice.