Chipotle Beef Tacos with Cabbage and Radish Slaw, Rice, Black Beans, Blue Chips, and Key Lime Pie

Vigo Mexican Rice and a can of black beans off the shelf. Thanks Jimmy for bringing the Publix Key Lime Pie! We like pie!

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce (we used the entire can - about 1/3 cup?)

1 teaspoon dried oregano

2 bay leaves

kosher salt

4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges. (add what you want! we added black olives too.)