Description
Delicious and tender street tacos made with slow-cooked flank steak marinated in lime, soy sauce, and spices.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- ½ cup lime juice, freshly squeezed
- ¼ cup orange juice, freshly squeezed
- ¼ cup olive oil, good quality extra virgin
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon Worcestershire sauce
- 4–5 cloves minced garlic
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- Optional: Chopped cilantro, diced jalapeño for heat
Instructions
- Whisk together lime juice, orange juice, olive oil, soy sauce, and Worcestershire sauce in a medium bowl.
- Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper. If using, stir in cilantro and jalapeño.
- Place flank steak in a large zip-top bag or shallow dish and pour marinade over the steak, ensuring it’s well-coated.
- Marinate in the refrigerator for at least 2 hours, ideally 4-8 hours.
- Heat oil in a heavy-bottomed skillet over medium-high heat and sear the flank steak for 2-3 minutes per side.
- Transfer the steak to the slow cooker and pour the reserved marinade over the top.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the steak is tender.
- Once cooked, shred the beef against the grain and toss with juices in the slow cooker.
- Warm corn tortillas and assemble with the steak, diced onion, and chopped cilantro.
Notes
Marinating overnight enhances the flavors; serve with fresh lime wedges, salsa, and cotija cheese for added flavor.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: tacos, flank steak, slow cooker, Mexican food, easy recipe
