I make these Slow Cooker Flank Steak Street Tacos often and they are a great as a party appetizer or dinner for the family. Beyond flavorful, the shredded flank steak can be used in tacos or enchiladas. Nutrition information based on 3 mini tacos servings of meat only. This makes about 24 mini street tacos.
Coat the inside of the slow cooker with cooking spray.
Slice the flank steak lengthwise and then each strip in half. Sprinkle the meat with chili powder and cumin. Place the flank steak in slow cooker with onion, garlic cloves and half the fresh cilantro. Pour the 16 ounce batch of El Sol Fire Roasted Salsa over the steak.
Cover and cook on low for 6 hours or until done. Remove from slow cooker and shred the steak with a fork. Save the reduced cooking liquid and salsa mixture to serve alongside.
Add some shredded cheddar cheese on top of each little street size tortilla and pop it in the microwave to melt for 20 seconds. Top with shredded flank steak, more salsa, shredded cabbage, cilantro and maybe a drizzle of some Mexican Crema.
Nutrition information based on 3 mini tacos servings of meat only. This makes about 24 servings.