Step 1

Cut the beef in half. Place in the pressure cooker or slow cooker.

Step 2

In a small bowl whisk together the brown sugar, tamari, garlic, beef broth, ginger, rice vinegar and sesame oil. Pour the mixture over the beef.

Step 3

If using a slow cooker, cover and cook on low for 8-12 hours, until tender. If using an electric pressure cooker. Cover and secure the lid. Make sure valve is set to sealing. Press the manual button or pressure cook button (high pressure) and adjust the timer to 60 minutes. Allow the pressure to release naturally for at least 15 minutes. If you can do a full natural pressure release that is best. Mine took almost 25 minutes to completely release on its own.

Step 4

Remove the lid and shred the beef. Return beef to juices.

Step 5

In a bowl, toss all the ingredients together for the cabbage slaw.

Step 6

Prepare sriracha sour cream by stirring together the 1/3 cup sour cream with the tablespoon of sriracha.

Step 7

Prepare the uncooked tortillas as described on its packaging. Mine literally took one minute to cook. Scoop some of the meat onto the tortilla. Top with some cabbage slaw, sriracha sour cream, cilantro and diced avocado. Splash a bit of rice vinegar over the top. Fold up the taco and enjoy!