Slow-cooker steak tacos
3
Points®
Total time: 8 hr 15 min • Prep: 15 min • Cook: 8 hr • Serves: 4 • Difficulty: Easy
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!
Ingredients
Beef stock
1 cup(s), (250ml)
Orange(s)
1 large, squeezed to make ½ cup (125ml) juice
Chilli powder
1 tbs, Mexican
Beef, blade steak, raw
450 g, (buy 500g), fat trimmed
Corn tortilla
224 g, (8 x 28g)
Coleslaw mix, without dressing
200 g
Tomato(es)
2 medium, roma variety, deseeded, finely chopped
Red onion
½ medium, finely chopped
Fresh coriander
¼ cup(s), chopped
Lime(s)
1 medium, wedges, to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.