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Photo of Slow-cooker steak tacos by WW

Slow-cooker steak tacos

PersonalPoints™ per serving
Total Time
8 hr 15 min
15 min
8 hr
This easy recipe has all the elements for a simple dinner the family will love. Slow cook the steak in advance, then when you’re ready to eat, fill the tortillas and let them at it!


Beef stock

1 cup(s), (250ml)


1 large, squeezed to make ½ cup (125ml) juice

Chilli powder

1 tbs, Mexican

Lean beef blade steak

450 g, (buy 500g), fat trimmed

Corn tortilla

224 g, (8 x 28g)

Coleslaw mix, without dressing

200 g


2 medium, roma variety, deseeded, finely chopped

Red onion

½ medium, finely chopped

Fresh coriander

¼ cup(s), chopped


1 medium, wedges, to serve


  1. Combine stock, orange juice and chilli in a 5.5L (22-cup) slow cooker and season with salt. Add beef and turn to coat. Cover with lid. Cook on high for 4 hours (or low for 8 hours) or until steak is fork tender.
  2. Transfer steak to a cutting board, shred using two forks then return to cooker.
  3. Heat tortillas following packet instructions. Divide steak evenly among tortillas, then top with coleslaw, tomatoes, onion and coriander. Fold tortillas in half to enclose filling. Squeeze over fresh lime wedges to serve.


The slow-cooked steak is freezer friendly. Simply transfer steak mixture to a reusable container, cover and freeze for up to 2 months. Defrost in the fridge overnight and reheat in a saucepan over low heat on the stovetop until thoroughly heated.