I love Street Tacos!

Originally Published 02/28/2021

There is a restaurant in Nashville called Bakersfield Tacos and it is my favorite place to go get street tacos and margaritas! 

They have ten different tacos to choose from and each one is delicious!

I think what I love best about them, is they are always packed with fresh, bright, and interesting flavors.

We haven’t been able to go down there in a while, and I’ve been daydreaming about their street tacos, so I decided to make some of my own!

This recipe for Barbacoa Street Tacos with Mango Guacamole has a few elements to it, but each part is super easy. It all comes together to create a super tangy, spicy bite with a bit of sweetness! 

One of the great things about this Street Taco recipe is your crockpot does most of the work!

I used a 3 1/2-pound chuck roast for this recipe.

After rubbing it down with a dry rub seasoning, the roast needs to be seared briefly on all sides before putting it in the crockpot. This quick step helps to keep the meat from drying out while it cooks!

A while back I found this fantastic recipe for perfect pulled pork by Kevin and Amanda. The dry rub recipe they use for the pork is so good. I have put it on pork, chicken, fish, and beef…it tastes good on everything! I’ve included the ingredients below so you can mix some up and see how amazing it is for yourself!

So, after searing the roast, pour a 1/2 cup of water into the bottom of the crockpot, place the roast in there and squeeze one lime over the top of it.

Let it cook on low for 6-8 hours. If you’re in more of a time crunch you can also cook it on high for 4-6 hours, but low and slow is best for creating tender, easy-to-pull apart barbacoa!

Once it’s done, shred it on a cutting board. I reserved 1 cup of the liquid from the crockpot to mix back into the shredded beef and discarded the rest. We’re making tacos here not soup 😉.

Place the shredded beef back in the crockpot with the cup of broth and 3 more tablespoons of the dry rub seasoning. That’s it for the beef barbacoa!

Street Tacos are better with a little sweetness!

Guacamole is one of my favorite things, and so are mangos … why not put them together!? 

The Mango Guacamole is super simple to make. Add two diced ripe avocados and one diced ripe mango to a bowl. Chop up one large jalapeño and throw it in! If you like spicy, add in the seeds too, if you don’t care for as much heat, only add in the de-seeded jalapeño.

Finish the guacamole off by putting in lime juice, cilantro, sugar, salt, pepper, onion powder, and garlic powder.

Put it in the fridge for a bit so all the flavors have time to meld together, and it’s ready to enjoy on your street tacos later!

Street Tacos also need something pickled.

I feel like every street taco I’ve ever eaten has had either pickled onions, pickled jalapeno, or pickled radishes… Anyway, it’s a thing!

Pickled red onions were my choice for these Barbacoa Street Tacos. 

They’re super easy to make and add a great pop of color!

I included the recipe below. It’s based on one I found on budget bytes.

These pickled red onions take about 5 minutes to make, taste amazing, and last up to a month in the fridge!

When you’re ready to eat,

grab out the Mango Guacamole, pickled red onions, and street taco size corn tortillas.

Air-fryers are all the rage right now, so if you’ve jumped on that train too, you can quickly fry the corn tortillas in it before assembling.

Lightly spray the tortillas with olive oil and place in the fryer folded up into a taco shape. I set mine at 320 and only left them in for 5 minutes.

When putting these together, I topped them off with fresh cilantro and crumbled goat cheese. The goat cheese is tangy and creamy and pairs perfectly with the other elements of these street tacos.

However, I know not everyone is a goat cheese fan haha, so feel free to customize how you like!

You’re probably going to need at least three of these delicious little bites! But this recipe makes more than enough to fill you up and to share! 

So crack a cold one, or mix a marg and enjoy!!

And if you ever visit Nashville, I highly recommend trying out my inspiration for this recipe, Bakersfield Tacos! ❤️

Print Recipe

Barbacoa Street Tacos with Mango Guacamole

An easy slow-cooker recipe for mouthwatering, spicy beef barbacoa street tacos topped with refreshingly bright mango guacamole and pickled red onions!

Prep Time35 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 35 minutes mins

Course: Dinner, Main Course

Keyword: Barbacoa, Beef, Beef Barbacoa, Dinner, Street Tacos, Tacos

Servings: 4 people

Equipment

• Crockpot
• Frying Pan
• Measuring Cups and Spoons
• Knife
• Cutting board

Ingredients

Barbacoa

• 3.5 lb Chuck Roast
• 6 tbsp Dry Rub
• 1/2 Cup Water
• 1 Lime
• 1 tbsp Olive Oil

Dry Rub

• 1/2 Cup Brown Sugar
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Chipotle Chili Powder
• 1 tbsp Cumin
• 1 tbsp Cayenne Pepper
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Paprika

Mango Guacamole

• 2 Avocados
• 1 Mango
• 1 Jalapeño large
• 2 tbsp Lime Juice
• 2 tbsp Cilantro chopped
• 1/2 tsp Sugar
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 1/8 tsp Onion Powder
• 1/8 tsp Garlic Powder

Pickled Red Onion

• 1 1/2 Cups Red onion sliced
• 1 tsp Garlic minced
• 3 tbsp Sugar
• 1 1/2 tbsp Salt
• 1 tsp Peppercorns
• 1 Cup White Vinegar

Other Ingredients

• 1 package Corn Tortillas Street Taco Size
• 1 container Goat Cheese or Feta

Instructions

Dry Rub

• Measure out and mix together all of the ingredients in a container with a lid.

Beef Barbacoa

• Place a medium-size frying pan on the stove over medium-high heat with 1 tbsp of olive oil. 

Cover the chuck roast all over with 2-3 tbsp of the dry rub mix.

Place it in the frying pan and briefly sear all the sides.
• Pour a 1/2 cup of water in the bottom of the crockpot, place the roast in and squeeze the juice of 1 lime over the top.
• Cover and cook on low for 6-8 hours or until the meat is easy to shred.

Cook on high for 4-6 hours.
• Once the roast is done, take it out of the crockpot and shred it on a cutting board. Pour out all the remaining liquid from the crockpot, but save 1 cup. 

Place the shredded beef back in the crockpot with the remaining 1 cup of liquid and mix in 3 tbsp of the dry rub.

Keep the crockpot warm until ready to serve.

Mango Guacamole

• Dice up two ripe but firm avocados and 1 mango. 

Put them in a bowl and add 2 tbsp of lime juice and 1 diced jalapeño.
• Stir in the remaining spices and fresh, chopped cilantro.

Cover and place in the fridge until ready to serve.

Pickled Red Onion

• In a heat-proof bowl, or mason jar, add in 1 1/2 cups of sliced red onion.
• In a small saucepan on the stove over medium-high heat, combine white vinegar, sugar, salt, and peppercorns. 

Bring to a boil, then remove from heat and pour over the red onions.
• Cover and allow to cool on the counter.

After the pickled onions are cool they can be stored in the fridge for up to a month.

Assemble

• I used street taco corn tortillas that I lightly sprayed with olive oil and placed in my air-fryer on 320 for 5 minutes. 

You can use any tortilla you like for this!

We also love goat cheese, so that is what we topped these Barbacoa tacos with, but you could substitute feta, or a Mexican blend, or really anything you’d like!

Hope you enjoy these tasty tacos!

Share on Facebook

Post on X

Follow us

Save