Shredded Beef Tacos

Gluten-Free Shredded Beef Tacos

I’ve eaten animal protein my entire life. There are very few meals that don’t include animal protein. But this is the first time I’ve gotten this serious about hitting 100 to 130 g of protein every single day.

I’ve always had protein requirements for my clients meeting body composition roles, but I never needed to be on a red carpet or shooting a role and I considered myself a type B+ person not a type A. But man did I underestimate how much of a difference it could make for me personally, and all I did was add more protein to my plate.

Since I’ve had three babies in five years (wowza it’s been a whirlwind) and low iron and ferritin in postpartum, I’ve really been leaning into the red meat and organ meats. And that’s the icing on the cake -- my blood tests are stellar, my energy is all time high, my muscle mass/body composition is pre-baby levels and I owe that to eating 2x the protein and red meat every other day if not everyday including ancestral blend a couple times a week from Force of Nature Meats (code Kelly10 saves you 10%). Zero thoughts about food in between meals, zero cravings and just showing up for myself on my plate!

Don’t just prioritize protein like I always did, commit to it. Now onto my deliciously simple beef taco recipe...

  • Prep Time

    10 minutes

  • Total Time

    3 hours 30 minutes

  • Servings


  • Freezer Friendly



  • 1.5-2 lbs chuck roast beef
  • 1 tsp salt
  • Dry rub: 1 tsp of each garlic powder, onion powder, chili powder, smoked paprika, and coriander
  • 2 tbsp avocado oil
  • 1 chopped onion
  • 5 chopped garlic cloves or around 1 tbsp of minced garlic
  • 1 manderine orange, juiced
  • 1 lime, juiced
  • 1 cup crushed tomatoes
  • 16oz beef bone broth
  • Grain-free tortillas - I am using Siete Almond Flour Tortillas


  • Homemade guacamole - 1 avocado, 1 lime, juiced, salt to taste
  • Diced onion
  • Cilantro



  1. Set your oven to 350 degrees Fahrenheit.
  2. Prepare your dry rub by combining 1 tsp of each garlic powder, onion powder, chili powder, smoked paprika, and coriander.
  3. Season both sides of the chuck roast beef with salt and then add 1/2 of the dry rub to both sides of the meat.
  4. Add 2 tbsp of avocado oil to a large sauce pan over high heat and sear the meat for 3 minutes on each side.
  5. Remove the chuck and add 1 chopped onion and 5 minced or chopped garlic cloves to the pan and saute until fragrant and soft.
  6. Squeeze the juice of a mandarin orange and a lime into your pot and scrape off the burned bits of meat and seasoning from the bottom of the pot.
  7. To make the sauce, add one cup of crushed tomatoes and 16 ounces of beef bone broth to onions and garlic and stir in the remaining dry rub seasoning.
  8. Add your chuck back to your sauce. Put a lid on and place into the oven to simmer for 2 to 3 hours, or until it shreds.
  9. Shred meat in the pan to soak up the remaining juices and serve with grain-free tortillas, guacamole, diced onions, and cilantro. Enjoy!