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Crock Pot Korean Beef Tacos

Living in Los Angeles, there are literally thousands of taco trucks and some of my favorites are Asian inspired taco trucks. However, based on the amount of grease I normally see resting on the bottom of my container after eating them, I don’t think they are all too healthy. This simple crock pot version came out delicious and is low in points and calories. It is perfect for tacos or served with salad or rice. Tomorrow I think I may try using some of the leftovers in a Banh Mi sandwich which I think would be delicious.

Slow Cooker Korean Beef Tacos
Servings: 10
Serving Size: 1/2 cup beef or 2 tacos with slaw
Nutritional Information: 207.9 calories, 6.5 g of fat, 2.7 g of carbohydrates, 3.1 g of fiber, 17.4 g of protein
Weight Watchers® PointsPlus®: 5 *

Ingredients
2 pounds beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds

Instructions
1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.

2. Add the beef and garlic to the crock pot and cover with the sauce.

3. Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.

4. Finish shredded the beef and serve over warm corn tortillas with jicama slaw.

To make the jicama slaw
1. Combine half a bag cole slaw mix, 1/2 diced jicama, 1/4 chopped cilantro, 1/4 cup diced red onion, 2 tbsp peanut dressing, 1 tsp Asian hot sauce, and the juice of two limes. Mix together and serve on the side or on top of the taco itself.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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18 Response to Crock Pot Korean Beef Tacos

  1. Melanie on November 8, 2011

    Thanks for posting this! Just the flavor profile I was craving :) off to the market now.

    Reply
    • Kristen on November 8, 2011

      Hope you enjoy them! They were a big hit in my house.

      Reply
      • Julie on July 29, 2013

        I almost never leave comments about recipes that I get offline-but I just had to say how amazing these were!! Absolutely delicious-thanks so much for the recipe!!

        Reply
  2. Sydney @ The Crepes of Wrath on November 9, 2011

    I love Korean tacos! These look fantastic and I love how you can just throw it all in the crock pot.

    Reply
  3. Alison on January 2, 2012

    What kind of tacos did you use when you calculated the points? I’m making these this week – they look fabulous!

    Reply
    • Kristen on January 3, 2012

      I used Mission small yellow corn tortillas, but most any brand would work. I personally prefer the corn tortillas to flour, but you could also you those as well. Hope you enjoy it!

      Reply
      • Alison on January 7, 2012

        I made these this week and they were WONDERFUL!!!! I used one tbsp of minced garlic and powdered ginger because I didn’t have the real things and it was still fantastic. I made it a night my husband worked late and woke up to a note from him saying “dinner was amazing!” That made my day:-)

        Reply
        • Alison on January 7, 2012

          (and by the way, because I asked about them, I ended up using a whole wheat flour tortilla for 3 points)

          Reply
  4. Cathie on May 13, 2012

    OMG< these look fabulous!

    Reply
  5. E. on February 3, 2013

    In the coleslaw recipe, you say to add 2 tbl of peanut dressing – what exactly is that?

    Reply
    • Kristen on February 4, 2013

      Peanut dressing can usually be found either with the salad dressing or Asian ingredients in your grocery store. Trader Joe’s also has a delicious version. It’s simply a dressing/sauce that is made mostly from peanuts, soy sauce, and Asian spices.

      Reply
  6. sarahuber on February 10, 2013

    This sounds really good, but when and what do you do with the garlic?

    Reply
    • Kristen on February 11, 2013

      Just toss it in with the sauce and beef.

      Reply
  7. Yvettemh on February 16, 2013

    This was delish! I’m not a big fan of crock pot recipes but this was a hit! I had it taco style and my hubby had it over white rice. Thanks!

    Reply
  8. Laurel Bean on April 28, 2013

    Sounds yummy however what is the amount for the chopped cilantro in the jicaima slaw…1/4 of what? Thank you from Nokomis, FL.

    Reply
  9. Geni Almeida on September 25, 2013

    I am making these tonight, but got a late start- using low for 4 hours, then turning to high setting for 2 hours…will that work? Any better advice?

    Reply
  10. Christine on September 28, 2013

    For calculating the WW points, is the 5 only for the beef or also for the tortilla and slaw also? How are you determing the points value? I love this recipe and want to make sure it worth it point wise. Thanks

    Reply
  11. Stephanie on August 2, 2014

    I actually calculated 6 PPs only for the meat and sauce (not including slaw or taco). 1 corn soft taco (small size) is 1 PP and 2 tacos are 3 PPs. So 2 tacos would actually be 9 PPs. I haven’t calculated the slaw yet, but I doubt it’s pointy since it’s mostly vegetables.

    Reply

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