Flank Steak Tacos

A few weeks ago my family spent a week in Corolla, North Carolina for our annual beach vacation. Tuesday of that week my was designated night to cook for everyone and I wanted it to be as easy as possible. I knew from beginning planning stages that I wanted to make tacos. I love tacos, I’ve made tacos for the family in the past, so, tacos, tacos, tacos. How can you make tacos easier than they already are? Enter the slow cooker. With a slow cooker I can leave my meal to practically prep itself in the kitchen while I sunbathe on the beach. The rest is just a bit of chopping, dicing, and mixing, most of which can also be done ahead, way before dinner time. We served guacamole as an hors d’oeuvre and fried plantains as a side. My father also made some killer mussels veracruz so we had plenty of food to go around that evening.
 
 
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Grocery List
For 6-8 servings
 
2 lbs flank steak
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Flour or corn tortillas
Tortilla chips (if you are making guacamole)
Sea salt
Pepper
Limes
Sour cream for Lima Crema
Avocados
Tomatoes
Red Onion
Cilantro
Radishes
Jalapeños
Green onion
Freshly grated pepper jack cheese
 
 
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 How To

Mix together all of the spices in a small bowl. I like to use Penzey’s Fajita Seasoning but this mixture will work too. Rub the spices all over the flank steak. Then, place the steak at the bottom of the slow cooker. I added in a quartered lime and some dried ancho peppers as well. Alternatively, the meat can be covered with chopped onions, bell peppers and jalapeño. Turn heat on LOW and cook for 8 hours. After 8 hours, shred the meat directly in the slow cooker with a fork and serve right out of that. Easy!

 

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Now for the toppings:

Pickled Red Onion & Radish

Do this at least 8 hours in advance.
Red onion, thinly sliced
Bunch radishes, thinly sliced
Freshly squeezed lime juice (a lot of it)

Cover the red onion and radishes with lime juice in a bowl and refrigerate. You want it to be bright pink when serving.

 

Fresh Pico Salsa

Cilantro, chopped
Tomatoes, chopped
Red onion, chopped
1 fresh jalapeno, seeds discarded

Chop all ingredients, mix together and you’re good to go!

 

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Lima Crema

Mix sour cream, juice of 2 limes and salt and pepper to taste.

Guacamole

Avocados
Cilantro, chopped
Red onion, chopped
1 fresh jalapeno, seeds discarded
Sea salt & pepper
Freshly squeezed lime juice (2-3 limes)

To do something ahead of time, muddle all of the ingredients except the avocados into a bowl. Then when ready, mash in the avocados until well mixed.

 

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When everything is ready to go, assemble tacos to your liking and throw on some pepper jack cheese and green onion. And don’t forget to have some hot sauce on hand!

 

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