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Slow-Cooker Flank Steak Tacos
10 min prep time
6 hr cook time
12servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Slow-Cooker Flank Steak Tacos
Looking for an easy way to make amazing tacos with a Tex-Mex flair? Break out your slow cooker or Instant Pot, prep in the morning, and come home to tender braised taco meat when you walk through the door in the evening. Flank steak is a leaner cut of red meat, which makes it very heart healthy and great for a diabetes meal plan. That also means that the low-and-slow style of the slow cooker is perfect. When it comes to toppings, get creative. Avocados, pico de gallo, shredded lettuce, hot sauce, and a sprinkle of cheese are all great additions to these tasty tacos.
10 min prep time
6 hr cook time
12servings
1 taco
Print Recipe >
Step-By-Step Instructions:
- Place the flank steak in a slow-cooker. Sprinkle the meat with chili powder, cumin, and garlic powder. Pour the lime juice over the steak. Pour in the water.
- Cover and cook on low for 6 hours or until done. Shred the steak with a fork.
- Scoop about 1 1/2 ounces steak into each tortilla. Top each taco with 1 Tbsp. pico de gallo.
Nutrition facts
12 Servings
-
Serving Size
1 taco
- Amount per serving Calories 130
-
Total Fat
4g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 40mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 1g
- Added Sugars 0g
- Protein 11g
- Potassium 240mg
- Phosphorous 175mg
Ingredients
flank steak
1 1/4 lbs
chili powder
2 tsp
cumin
1 tsp
garlic powder
1 tsp
lime (juiced)
1
water
1/2 cup
6-inch corn tortillas
12
pico de gallo
3/4 cup
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