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Slow-Cooker Flank Steak Tacos

Slow-Cooker Flank Steak Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .
Summary

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.

  • Prep time
    10 min
  • Cook time
    6 hr
  • Servings
    12 Servings
  • Serving size
    1 taco
Dinner Gluten-Free Quick & Easy Slow cooker CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Mexican/Southwestern
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 130

  • Total Fat 4g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 40mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 11g
  • Potassium 240mg
  • Phosphorus 175mg

Choices/Exchanges: 1 Starch, 1 Lean protein

Dinner Gluten-Free Quick & Easy Slow cooker CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Mexican/Southwestern
Ingredients

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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Directions

Directions

  1. 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.

  2. Cover and cook on low for 6 hours or until done. Shred the steak with a fork.

  3. Scoop about 1 1/2 ounces steak into each tortilla. Top each taco with 1 Tbsp. pico de gallo.

Reviews

Reviews

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  • Recommended

    I made this in a slow cooker and followed the directions for a slow cooker which was 6 hours on low (I dont have an instant Pot) there is not enough water to do this. I would increase the water to one cup the 1/2 cup was not enough water. Taste was fine....I used the 'street tacos' size of tortilla which cut the carbs down to size.