Crockpot Beef Tacos with Purple Cabbage Slaw

  • 2.5-3 pound roast of choice {I used a buffalo roast, which is super lean}
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • 1/4 cup Zubi's Salsa
  • 1 Handful of cilantro, chopped
  • Few sliced jalapeños
  • 1 small red onion, sliced


  1. Optional: Sear the roast before placing in the crockpot. Pat meat dry, season with pink salt & pepper & sear in a separate pan for 5 minutes on each side in coconut oil.
  2. In a bowl, combine all remaining ingredients and pour over the roast in the crockpot.
  3. Cover and cook on low for 8-10 hrs OR on high for 4 -5 hours.
  4. When cooking time is complete, shred the meat using two forks in the crockpot to soak up all the juices
  5. Use shredded meat in tacos. Serve with Purple Cabbage Slaw (recipe below) and guacamole!!



  • 2 cups Shredded purple cabbage
  • 1/4 of a red onion, chopped
  • handful cilantro, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground cumin
  • 1/2 of a lime, juiced
  • 1 tsp. honey or agave
  • 1-2 tablespoons Zubi's Crema


  1. Place all ingredients in a bowl and mix to combine flavors.
  2. Serve on top of your tacos!
Recipe and photos created by Erica - @bowlobsessed
For more of Erica's recipes visit her blog at

Leave a comment

Please note, comments must be approved before they are published