Photo of Flank Steak Tacos by WW

Flank Steak Tacos

Points® value
Total Time
10 hr 25 min
15 min
5 hr
Flank steak braises in a robust mixture of beer, orange juice, chili powder, and cumin until fall-apart tender, making for superb soft tacos. Serve with mixed fruit and a simple slaw of shredded cabbage, lime juice, scallions, and cilantro. Or serve with a Mexican-inspired salad of mixed greens, corn, black beans, tomatoes, and avocado. If you want to skip the tortillas, the filling is also delicious over a bed of greens, wrapped up in large lettuce leaves, or spooned over grain-and-veggie bowls.



8 fl oz

Orange juice

½ cup(s)

Chili powder

1 tbsp(s)

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

Cayenne pepper


Uncooked lean and trimmed beef flank steak

1 pound(s)

Corn tortilla

8 medium

Plum tomato

2 medium, chopped

Red onion

¼ cup(s), sliced, chopped


¼ cup(s), chopped


  1. Combine beer, orange juice, chili powder, cumin, salt, and cayenne in 5- or 6-quart slow cooker. Stir to mix well. Add steak; cover and cook until steak is very tender, 4 to 5 hours on high or 8 to 9 hours on low.
  2. Transfer steak to cutting board and cut crosswise into 4 pieces. With two forks, shred steak.
  3. Divide steak evenly among tortillas; top each with one-eighth of tomatoes, onion, and cilantro. Fold tortillas in half to enclose filling.
  4. Serving size: 2 tacos