Shredded Beef Tacos with Lime

Shredded Beef Tacos with Lime


"We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa."

Ingredients 7 h {{adjustedServings}} servings 399 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
  2. Bring beef to room temperature, about 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
  5. Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 22

  1. 34 Ratings


Absolutely excellent! So tender and the favor was perfect! I only had time to marinate for an hour, and it still turned out great.


I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos.

Chelsea M.

Wow! After making this recipe I will never go back to ground beef tacos again! The meat came out so tender and moist and the flavor was excellent. I marinated it overnight following the marinade exactly as written in the recipe. When I baked it in the oven, I used a can of beef broth instead of beef stock. Looking forward to making it again for company - it's a keeper!