Macro Friendly Beef Tacos (Meal Prep) | Hungry Jona
Macro Friendly Beef Tacos (Meal Prep)
15 mins prepServes 8
Meal prep macro-friendly beef tacos for the week! The author suggests using leftovers for quinoa bowls, quesadillas, and salads. The recipe uses low-fat cheese and carb balance tortillas, with an estimated cost of $2-3 per taco. Macros per taco are approximately 490 calories, 44g protein, 28g fat, and 24g carbs.
Season your chuck roast liberally with salt, pepper, chipotle powder, and chili powder. Let it rest uncovered on a wire rack in the fridge overnight. Before cooking, always let your meat come to room temperature.
Preheat your oven to 350°F (175°C) with the oven rack in the middle. Place the seasoned roast in a heavy bottom pan with a lid and put it in the oven. Cook the roast with the lid on throughout the process for best tenderness, until it reaches an internal temperature of 200-203°F (this took about 3.5 hours).
Once cooked, remove the roast and let it rest for at least 30 minutes. Shred the beef, adding extra beef tallow if desired.
For the Guac: Combine avocado, roasted corn, jalapeno, red onion, cilantro, lime juice, garlic, peppercorn, salt, and ACV.
For the Pico: Combine tomato, white onion, cilantro, lime juice, salt, pepper, and banana pepper.
Assemble your tacos using carb balance tortillas, low fat cheddar cheese, the shredded beef, guac, and pico. Enjoy with fresh squeezed lime and a cold beer!
