Hawaiian Beef Tacos with Pineapple Slaw and Pickled Jicama & Radishes

For some reason, I have been in a taco mood the past couple of weeks.  These were so refreshing and delicious.  The pineapple adds a little bit of sweetness and the jalepeno adds a little kick which is so good with the shredded beef.  It is perfect for a spring dinner!

2/3 cup low-sodium soy sauce

1/4 cup rice vinegar

1/3 cup brown sugar

1/4 cup pineapple juice

1 tbsp Sriracha

2 tbsp ketchup

small piece (about 1 inch) of fresh ginger, minced

5 garlic cloves, minced

2-3 lb chuck roast

Mix first 8 ingredients in crockpot sprayed with cooking spray.  Add the meat. Cook on low for 8 hours turning every 2-3 hours or so.  Shred the meat with 2 forks and cook for an additional 30 minutes.

1 cup fresh pineapple, cut into small cubes

2 cups shredded cabbage

1/4 cup green onions, chopped

3 tbsp cilantro, chopped

1/2 jalapeño, seeds removed, minced

3 tbsp greek yogurt

2 tbsp mayonnaise

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tbsp brown sugar

1 tsp fresh orange zest

Combine first 5 ingredients in a bowl.  In separate container, mix together remaining ingredients. Refrigerate both for 1 hour.  Combine the cabbage mixture with the yogurt mixture and refrigerate 2 hours or until chilled.

1/2 Jicama, sliced on a mandolin

5-6 Radishes, sliced on mandolin

1/4 sweet onion, thinly sliced

2/3 cup rice vinegar

3 tbsp sugar

Salt & Pepper, to taste

Combine all ingredients.  Refrigerate 2-3 hours.

Small Flour Tortillas

Shredded Pepper Jack Cheese

Lime wedges

Build your delicious tacos.  Serve with a Coconut or Cilantro Lime Rice.  Enjoy!