Slow Cooker Jerk-Inspired Beef Tacos with Mango Salsa

three jerk beef tacos with mango salsa on a cutting board

5 from 3 votes

Slow Cooker Jerk-Inspired Beef Tacos with Mango Salsa

These slow cooker jerk-inspired beef tacos are full of Caribbean flavor, and are served wrapped in tortillas, topped with a sweet mango salsa. The perfect blend of spicy, sweet and savory.

Prep Time35

Cook Time6

Total Time6 35

Course: Dinner

Cuisine: Jamaican

Servings:

Calories: 444kcal

Author: Denise Bustard

Ingredients

Slow Cooker Caribbean Beef

4 garlic cloves chopped
1 small onion chopped
2 jalapeños deseeded and chopped
¼ cup lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 tablespoon brown sugar packed
1 tablespoon thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
¾ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 lb beef roast see note 1

Mango Salsa

2 mangos cut small
2 shallots diced
½ cup chopped cilantro loosely packed
¼ cup lime juice

Assembly

8 small tortillas
Greek yogurt

Instructions

Slow Cooker Caribbean Beef:

Place all ingredients except beef into a food processor, puree until smooth. Scrape into slow cooker; place beef on top and smear with the sauce.
Cook on low for 5-6 hours, until beef is cooked through and tender. Remove from sauce, shred with two forks. Stir sauce in with shredded beef to taste. Start with ½ cup and add more to taste.

Mango Salsa:

Combine all ingredients in a medium bowl. Cover until ready to serve.

Assembly

Spread tortilla with beef. Top with mango. Add a dollop of Greek yogurt, if desired.

Video

Notes

1- Feel free to use a brisket, chuck roast, inside round, or blade roast, but any cut of beef will work well for this recipe.

Storage

fridge– after cooking, beef can be stored in the fridge in an air tight container for up to 4 days
reheat– reheat in a frying pan, or in the oven at 350°F for 10 minutes
freezer– freeze for up to 3 months
thaw– thaw overnight in the fridge before rewarming in a frying pan or in the oven

Nutrition