Slow-cooker steak tacos

SmartPoints® value per serving
Total Time
5 hr 25 min
15 min
5 hr 10 min
Come home to the aroma of slow-simmered steak and spices just waiting to be turned into tacos for dinner. If you prefer, serve the steak and veggies over rice, or use them as a filling for burritos or enchiladas.


Chili powder

1 Tbsp

Ground cumin

1 tsp

Table salt

1¼ tsp

Cayenne pepper


Uncooked lean flank steak

1 pound(s), trimmed

Olive oil

2 tsp

Uncooked onion(s)

1 large, thinly sliced

Poblano chile

2 large, thinly sliced

Garlic clove(s)

4 medium clove(s), minced

Canned chicken broth

¾ cup(s)

Corn tortilla(s)

8 item(s), warmed

Romaine lettuce

2 cup(s), shredded, thinly sliced

Plum tomato(es)

2 medium, chopped

Crumbled queso fresco cheese

¼ cup(s)

Uncooked red onion(s)

¼ cup(s), chopped, diced


¼ cup(s), chopped

Fresh lime(s)

1 item(s), cut into 4 wedges


  1. 1 Stir together chili powder, cumin, salt, and cayenne in small bowl. Sprinkle steak with half of spice mixture.
  2. 2 Heat oil in large skillet over medium-high heat. Add steak and cook until well browned, about 2 minutes per side. Transfer to plate. Spray same skillet with nonstick spray. Add onion and poblanos to skillet and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and remaining spice mixture to skillet and cook, stirring constantly, until fragrant, 30 seconds. Transfer to 4- or 5-quart slow cooker. Add broth to slow cooker.
  3. 3 Place steak on top of vegetables. Cover and cook until steak is very tender, 4–5 hours on High or 6–8 hours on Low.
  4. 4 Transfer steak to cutting board and cut crosswise into 4 pieces. With two forks, shred steak into small pieces. Return steak to slow cooker and stir to combine with juices and vegetables remaining in slow cooker.
  5. 5 Divide steak evenly among tortillas; top evenly with lettuce, tomatoes, queso fresco, onion, and cilantro. Serve with lime wedges.
  6. Serving size: 2 tacos