Directions
- 1Place the flank steak in a large bowl.
- 2Drizzle with olive oil.
- 3Add chopped cilantro.
- 4Add the juice from one lime.
- 5Add chili powder, cumin, smoked paprika, pepper, garlic powder, onion powder, and cayenne pepper.
- 6Thoroughly coat and pat the spices into the meat.
- 7Cover the bowl with cling wrap and let marinate in the fridge for at least two hours or overnight.
- 8Add the marinated meat to a slow cooker.
- 9Pour in 1 cup of beef broth.
- 10Let the meat cook on low for 7-8 hours or on high for 4 hours until tender.
- 11Chop the avocado.
- 12Slice the radishes.
- 13Chop the onion.
- 14Remove the cooked meat from the slow cooker.
- 15Shred the meat with a fork.
- 16Return the shredded meat to the slow cooker with the juices.
- 17Warm mini flour tortillas.
- 18Assemble tacos with shredded meat.
- 19Add chopped onion as a topping.
- 20Add avocado as a topping.
- 21Add cotija cheese as a topping.
- 22Add sliced radishes as a topping.
- 23Add cilantro as a topping.
Ingredients
- 2 lbs flank steak
- 1 Tbs olive oil
- 0.33 c cilantro
- 1 juiced lime
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
- 1 c beef broth
- Mini flour tortillas
- chopped onion
- sliced radish
- avocado
- cotija cheese
Equipment
slow cookerlarge bowlcutting boardknifelime juicercling wrapplateforktongs
Tips
- Marinate the meat for at least two hours or overnight for maximum flavor.
- Cook the meat until tender and easily shreddable with a fork.
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