SERVES: 6-8

Spice up your #tacotuesday with these mouthwatering and colorful spicy habanero shredded beef tacos! Best part about this recipe? All you need is 4 ingredients (not including the toppings)!

INGREDIENTS:

• 3lbs of chuck roast, cut into 3” chunks
• 2 bottles of Medlie Yellow Pepper Turmeric
• 1 tsp each of salt and pepper
• 2 tbs olive oil
• 4 red cabbage leaves (for the “shell”)
• 4 butter lettuce leaves (for the “shell”)
• Toppings
• Thinly sliced red bell pepper
• Diced red onion
• Julienned Mango
• Avocado

INSTRUCTIONS: Instant Pot Instructions

• Put Instant Pot in Saute Mode
• Once the Instant Pot is hot, add oil and brown beef on all sides (about 2 minutes on each side)
• Once the meat is browned, switch Instant Pot to slow cooker mode and add the 2 bottles of Yellow Pepper Turmeric to the pot
• Season with salt and pepper
• Seal (vented) and set for high on 4 hours or low for 8 hours
• While the beef is cooking prep all the veggies for your toppings
• Shred beef with two forks and build your tacos!

INSTRUCTIONS: Slow Cooker Instructions

• In a heavy bottomed pan preheated to medium high heat add the oil
• Once oil is hot, add beef to brown (2 minutes per side)
• Transfer beef to slow cooker
• Season with salt and pepper and add the 2 bottles of Yellow Pepper Turmeric
• Cook on low for 8 hours or high for 4 hours
• While the beef is cooking, prep all the veggies for your toppings
• Shred beef with two forks and build your tacos!