1 1/2-2 lb beef roast
1/2 cup fresh lime juice
1/2 cup water
1 clove garlic, minced
1/4 cup onion, minced
1 jalapeno pepper, seeded and minced(leave the seeds if you want more kick, omit the pepper for less)
1 cup fresh cilantro, chopped(reserve 2 TB for a tasty sour cream topping*)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp red pepper flakes
salt and pepper to taste
Taco Shells or Tortillas (gluten free if you like!)
Place beef roast in a slow cooker
Mix remaining ingredients
Pour over roast, set to low and cook 6-8 hours.
Remove from slow cooker and allow to cool slightly.
Then shred the beef with 2 forks.
Return to slow cooker and cook on low another hour or so.
Scoop into taco shells or burritos and top as desired! I used pepper jack, tomatoes, spring mix and some banana peppers with the sour cream topping recipe below
*Sour Cream Topping:
3/4 cup sour cream
2 TB cilantro
1 TB lime juice
Mix all and allow to mingle for at least an hour