Ingredients:

  • 2 lbs flank steak, trimmed of excess silver skin
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 tbsp olive oil
  • 12 corn tortillas (6-inch)
  • 1 cup chopped fresh cilantro
  • 1 small white onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the flank steak dry with paper towels and rub the spice blend aggressively into both sides of the meat.
  2. Place the seasoned steak in the slow cooker. In a separate jar or bowl, whisk together the lime juice, apple cider vinegar, minced garlic, beef broth, and olive oil. Pour this liquid over the steak.
  3. Cover and cook on Low for 8 hours or High for 4 hours until the beef is tender enough to pull apart with minimal effort.
  4. Remove the steak to a cutting board and shred it against the grain using two forks.
  5. Optional: Heat a cast iron skillet over high heat with a splash of oil. Toss the shredded beef in the pan for 2–3 minutes until the edges become crispy and caramelized.
  6. Assemble tacos by placing shredded beef in warmed corn tortillas and topping with diced white onion, fresh cilantro, and lime wedges.