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| A beef roast is cooked in the slow cooker with Mexican flavors until it easily shreds apart and then it's made into tacos with whole wheat tortillas, spicy slaw, and avocado. |
It only makes sense that with my new slow cooker blog, I'm paying more attention to how people use their slow cookers year round. I'm finding lots of slow cooker recipes like these shredded beef tacos, which would taste just as good in the dead of winter as they did on a warm night last week. But one happy thing about cooking something like this when it's starting to get hot outside is that the slow cooker doesn't heat up the house for those hours that the meat is getting tender. I love the spicy slaw that comes with fish tacos, so I couldn't resist adding some of that to my tacos, along with a little avocado, and two of these tacos made a perfect dinner for me.
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