Spicy Shredded Beef Tacos with Pineapple Salsa
Savory spiced beef is topped with a sweet pineapple salsa in these irresistible, finger-licking-good tacos.
Tacos
- 2 lb flank steak, trimmed
- 1/2 cup chopped yellow onion
- 1/2 cup EACH each chopped red and green bell pepper
- 2 cloves garlic, peeled
- 1 small jalapeño chile pepper, seeded and chopped
- 1/3 cup unsalted jarred or boxed diced tomatoes
- 1 Tblsp chile powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 16 6-inch corn or whole-grain tortillas
Salsa
- 1 small jalapeño chile pepper, seeded and finely chopped
- 2 cups peeled, cored and diced pineapple
- 1/2 cup chopped red onion
- 1/2 cup seeded and chopped red bell pepper
- 1/2 cup chopped fresh cilantro
- 2 Tblsp fresh lime juice
- 1/2 tsp sea salt
Instructions
Arrange steak in the bottom of a 5- to 6-qt slow cooker and top with yellow onion and ½ cup each red and green bell pepper. In a small food processor or blender, process garlic, 1 chopped jalapeño, tomatoes, chile powder, cumin, oregano and 1/2 tsp salt until smooth. Pour evenly over steak and vegetables. Cover and cook on low for 6 to 8 hours.
Meanwhile, in a medium bowl, combine all salsa ingredients. Cover and refrigerate.
Remove steak from slow cooker and transfer to a large cutting board. Using 2 forks, shred steak and return to slow cooker. If needed, cover and cook on high for 10 minutes more to reheat.
Heat tortillas according to package directions. Divide beef mixture between tortillas and top with salsa.
Recipe Notes
Serving Size: 2 tacos
Calories: 321
Carbohydrate Content: 35 g Cholesterol Content: 37 mg Fat Content: 8 g Fiber Content: 5 g Protein Content: 29 g Saturated Fat Content: 25 g Sodium Content: 316 mg Sugar Content: 6 g
