Flank Steak Tacos (Video)

These amazing flank steak tacos can be made in your Instant Pot or slow cooker and the tacos are delicious with a spicy Mexican slaw. Use low carb tortillas or have a low carb or keto meal with lettuce wraps!

Try the Ping Flank Steak Tacos later!

these wonderful flank steak tacos Great for making in an Instant Pot or slow cooker. Instructions for both methods are here, and the tangy shredded beef tacos are my favorite spicy he Mexican winners served with his slaw.

I loved the flank steak tacos as they were shredded just the right amount and had great flavor. I love my healthy tacos with green and red salsa in the cooking sauce for added flavor and a squeeze of lime!

Make these delicious flank steak tacos in your Instant Pot or slow cooker, whichever you prefer. Your whole family will love these tacos, I promise!

What are the required ingredients?

(THIS IS A LIST OF INGREDIENTS ONLY. SCROLL DOWN TO SEE THE FULL PRINTABLE RECIPES OR JUMP TO RECIPE LINK AT THE TOP OF THE PAGE TO GO DIRECTLY TO THE FULL RECIPES.) increase.)

How can I reduce the carbs in Flank Steak Tacos?

I kept the recipe low carb by using low carb tortillas and choosing a salsa with no added sugar. Of course, if you don’t mind being low-carb, use your favorite tortillas.

What if you don’t like coriander?

If you’re not a fan of cilantro, use thinly sliced scallions in the spicy Mexican coleslaw.

do you like your instant pot?

I 6 quart instant pot (affiliate link) For all the recipes I make using my Instant Pot, in this recipe you can see a photo of the Cuisinart electric pressure cooker I started using many years ago. Check out our ever-growing collection of Instant Pot recipes!

More tacos with the Instant Pot:

you can find a lot more Instant Pot or Slow Cooker Recipe on my other sites including instant pot chicken tacos, slow cooker or instant pot korean beef tacosagain Slow Cooker and Instant Pot Pork Tacos!

To make Instant Pot Flank Steak Tacos:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Chop the onion and measure the seasoning.
Turn the Instant Pot to sauté medium, add olive oil and sauté the onions, then add the spices and sauté further.
While the onion is cooking, trim the flank steak and cut it in half both lengthwise and crosswise.
Flank steak, tomato salsa, Herdes salsa verde (affiliate link) to Instant Pot.
Set to manual, high pressure, 45 minutes. Allow 15 minutes of natural release, then use the quick release to release any remaining pressure.
use slotted spoon (Affiliate link) Fish the meat leaving the sauce in the pressure cooker. (If you think the sauce is too thin, drain the water.)
Allow the meat to cool for a few minutes, then shred. Return meat to Instant Pot and stir to combine with sauce.
Make half the recipe for Spicy Mexican Slaw (or any other slaw that goes well with spicy taco meat).
Heat a cast-iron skillet and heat the tortillas, one at a time. Then fill the tortilla with meat and coleslaw. (I like Mission Carb Balance Tortillas and Mr. Tortilla 2 Net Carb Multigrain Tortilla (This recipe is an affiliate link)
Serve tacos with lime green tabasco sauce (Affiliate Links) Add to the table as needed. I like it with plenty of lime!
Scroll down for the full recipe and get the slow cooker instructions!

Other Low Carb Mexican Dinners:

Weekend Meal Prep:

This recipe has been added to the category called Weekend Meal Preps. Here you can find recipes that you can prepare or cook on weekends and eat on weekdays!

material

Flank steak

1 onion, chopped
Olive oil 2T
1 teaspoon ground cumin
1 teaspoon chili powder (see note)
2 lbs.Flank steak
1 1/2 cup Herdes Salsa Verde
3/4 cup pace picante sauce

Other materials:

8 Mission Carb Balance Low Carb Tortillas or Mr. Tortillas 2 Net Carb Tortillas, taco size
2 cups thinly sliced cabbage
1 cup thinly sliced red cabbage
1 green onion, thinly sliced
1/4 cup fresh chopped cilantro (see note)
2 teaspoons mayonnaise (optional)
1 1/2 T freshly squeezed lime juice (more or less to taste)
green tabasco sauce, if desired
Veggie sal (or plain salt), if desired
extra limes for serving (optional)
Green Tabasco sauce for serving (see note, this is optional)

procedure

Instant Pot Instructions:

Peel the onion and cut into small chunks. Weigh out the cumin and chili powder.
Heat the oil in a pressure cooker to medium heat on the Sauté setting, add the onions and cook for 2 to 3 minutes or until they begin to soften, then add the ground cumin and chili powder and cook for about 1 more minute.
While the onions are cooking, remove any visible fat from the side steaks and cut each steak lengthwise and then crosswise. (I cut it so that the shredded meat was too long to easily eat with the tacos.
Add flank steak pieces to pressure cooker with red and green salsa, lock lid in place, set to MANUAL HIGH PRESSURE, and heat for 45 minutes. You can use the quick release method to release the pressure, but if you have the time, I recommend doing a natural release for 15 minutes before doing the quick release.
use slotted spoon Skim meat, leaving sauce in pressure cooker. (Some brands of salsa have more liquid than others. If you think the sauce is too thin, you can sauté the pressure cooker to cook some of the liquid.)
Let the meat cool on the cutting board for a few minutes, then use two forks to shred the meat and return it to the pressure cooker. Stir the meat to combine with the sauce and keep warm.
When the meat is nearly done, serve the spicy Mexican slaw (or other slaw of your choice) to the tacos.
When you’re ready to eat, heat the tortillas one by one in a dry skillet (a cast iron pan works best for this) until the tortillas are hot and tender.
Fill one side of the tortilla with the desired amount of sauce beef, top with coleslaw on the other side, fold and eat. Serve hot with lime and green tabasco sauce added at the table if desired.
Extra taco meat can be frozen or stored in the refrigerator for several days and reheated in a small pot or microwave.

Slow cooker instructions:

Use the ingredients above, but reduce the amount of salsa verde to 1 cup and red salsa to 1/2 cup.
Brown the onions and spices in a skillet on the stovetop and transfer to the slow cooker. While the onion is browning, cut off the meat as above.
Fry the minced meat on both sides with a little more oil in a frying pan. (Browning adds flavor to the slow cooker, which I highly recommend doing.)
Cook over low heat for 6-8 hours, high heat for 3-4 hours, or until meat breaks apart easily.
Remove meat from slow cooker as above, shred, then return to slow cooker. (If you think you have too much liquid in your slow cooker, you can put it in a pot on the stove and let it simmer, but usually the shredded meat will absorb the liquid when you put it back in the slow cooker.)
Return meat to slow cooker on warm setting (or low setting) and prepare coleslaw and tacos as above.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 353Total Fat: 17gsaturated fat: 5.3gTrans fat: 0gUnsaturated fat: 9.9gcholesterol: 94mgsodium: 667mgcarbohydrates: 14gfiber: 3.9gsugar: 5.8gprotein: 35g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations. Nutritional calculations for this recipe were done using net carbs from low carb tortillas.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
If you’re making these tacos for a low-carb diet, you’ll need to use low-carb tortillas or eat the Spicy Flank Steak Taco Meat in lettuce wraps. If you want your recipe to be keto or gluten-free, we recommend using lettuce wraps. Any stage of the original South Beach diet will work. Tacos can be Phase 2 or 3 of the original South Beach when made with whole grain tortillas.

Find more recipes like this:
Discover more recipes like this with Instant Pot Recipes. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This recipe was posted in 2016. Last updated on his 2023.