Slow Cooker Beef Carnitas Tacos

• Gluten free

• Meat

  • 2 lbs Flank steak

• Produce

  • 1 Avocado, slices
  • 1 Cilantro
  • 1/4 tsp Garlic
  • 1 Green bell pepper
  • 1 Jalapeno
  • 1 Limes
  • 1/4 tsp Onion powder
  • 1 Red bell pepper
  • 1 Yellow onion

• Condiments

  • 1 Your favorite salsa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

Found on therecipecritic.com

Description

Ingredients

• 2 lbs Flank Steak (other cuts can be substituted but flank steak is best)
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 seeded jalapeno, chopped
• SPICE RUB:
• 2 tsp chili powder
• 1 tsp cumin
• ¼ tsp onion powder
• ¼ tsp garlic
• ¼ tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• FOR SERVING:
• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Directions

• Mix together all spices in a small bowl. Rub the spices all over your flank steak. Place your steak at the bottom of your crock pot.
• Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
• After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
• To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.