6 Serves
324 Mins
Place the meat into the slow cooker and cook on low for 5 hours until tender and easily shredded.
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MexicanVitamin K
188 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
37 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
395 µg / 400 µgCalcium
545 mg / 1,300 mgIron
21 mg / 18 mgMagnesium
436 mg / 420 mgPhosphorus
1428 mg / 1,250 mgPotassium
3623 mg / 4,700 mgSodium
929 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
39 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a small bowl, combine Greek yogurt with finely chopped chipotle peppers in adobo sauce and a teaspoon of the adobo sauce. Stir well to create the chipotle yogurt sauce.
Thinly slice the green cabbage, chop the green onions, and julienne the carrots. Place all vegetables into a large mixing bowl.
In a separate small bowl, whisk together lime juice, apple cider vinegar, and olive oil. Drizzle this dressing over the vegetables, add salt and pepper to taste, and toss in chopped cilantro.
Warm the tortillas on the stove, then assemble each taco by layering the shredded meat, chipotle yogurt sauce, and the prepared coleslaw.
6
g31
g5
g
Canadian