Mexican Beef Taco's

Combine chilli, garlic, onion powder and paprika and rub over the chuck beef and place in the slow cooker.

Add in half the cherry tomatoes, beef stock and aminos. Season well and turn onto low for eight hours or until tender.

Leaving the beef in the slow cook, take two forks and shred the beef.

Make a salsa by combining the remaining cherry tomatoes, red onion, chili, coriander, goat's feta and avocado. Dress with juice of one lime and olive oil and season well with salt and pepper.

To serve, select four large lettuce leaves. Top with pulled beef and tomato salsa and fold lettuce leaves together.

Energy 1499kj Calories 359cal Protein 27g Fibre 2g Fat 25g Saturated Fat 10g Carbs 10g Sugar