Pressure Cooker (or Slow Cooker) Low-Carb Flank Steak Tacos with Spicy Mexican Slaw (Video)
Flank steak gets spicy and tender in the pressure cooker or Instant Pot, and then you make it into these Low-Carb Flank Steak Tacos with Spicy Mexican Slaw; this tasty meal is low-carb (with low-carb tortillas), low-glycemic, dairy-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
Pressure Cooker or Slow Cooker Low-Carb Flank Steak Tacos!
If you’re an Instant Pot fan, you probably noticed that I have a growing collection of pressure cooker/Instant Pot recipes on this site, but while I’ve been featuring recipes made in the pressure cooker or the Instant Pot I’ve also been hearing from people who still love their slow cookers, and want to make sure I don’t forget about the slow cooker! And what I’ve realized over and over is that so many of the recipes I loved in the slow cooker can also be adapted to the Instant Pot, and vice versa. So I’ve been updating the recipes where I feel there are two options for the cooking method, and one that I think you should definitely try is these Pressure Cooker (or Slow Cooker) Low-Carb Flank Steak Tacos with Spicy Mexican Slaw. This recipe was a keeper!
I adapted the beef part of the recipe from one in The Easy Pressure Cooker Cookbook that used flank steak. I haven’t cooked flank steak too much, and it’s not the cheapest cut of beef you could use for tacos, but I loved these flank steak tacos because the meat shredded apart just the right amount, and the flavor was great too. I made the recipe low-carb by using my favorite Mission Brand Low-Carb Tortillas and making sure to choose a salsa without added sugar, but if you don’t care about low-carb just use any tortillas you prefer.
But please, please, please do try making Low-Carb Flank Steak Tacos if you have an Instant Pot or a Cuisinart Electric Pressure Cooker (or even a stovetop model.) You will love these tacos, I promise.
And if you’re not a pressure cooker fan, see the recipe below for slow cooker instructions, or you can use my recipe for Slow Cooker Green Chile Shredded Beef Cabbage Bowl to make the beef if you prefer!
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Cut up onion and measure the spices. Turn the pressure cooker to saute (or medium-high heat on the stove), add the olive oil, and cook the onions for a few minutes, then add the spices and cook about a minute more. While onions cook trim the flank steaks and cut in half both lengthwise and crosswise.
Add the flank steak, tomato salsa, and salsa verde to the pressure cooker. Bring to high pressure and cook for 45 minutes. Use the quick-release method to release the pressure. Use a slotted spoon to fish out the pieces of meat, leaving the sauce in the pressure cooker. (You can cook off some of the water if you think the sauce looks too thin.) Let meat cool for a few minutes on a cutting board, then shred it apart with two forks. Put meat back into the pressure cooker and stir to combine with the sauce.
Make Spicy Mexican Slaw (or other slaw of your choice that would be good with spicy taco meat.) Heat a cast-iron frying pan and use it to warm one tortilla at a time; then fill the tortillas with some meat and slaw.
Serve the tacos with extra lime and Green Tabasco Sauce to add at the table if desired. I like them with a lot of lime!
More Low-Carb Recipes with Mexican Flavors:
Twenty-Five Healthy Low-Carb Mexican Food Dinners ~ Kalyn’s Kitchen
Slow Cooker Tex-Mex Pot Roast ~ The Perfect Pantry
Spaghetti Squash Low-Carb Taco Bowl ~ Kalyn’s Kitchen
Pressure Cooker (or Slow Cooker) Low-Carb Flank Steak Tacos with Spicy Mexican Slaw
Flank Steak Ingredients:
- 1 large onion, chopped
- 2 T olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder (I used ground Ancho chile powder.)
- 2 flank steaks, about one pound each
- 1 1/2 cup salsa verde (I used Herdez Salsa Verde, which didn’t have added sugar.)
- 3/4 cup tomato salsa (I used Pace Picante Sauce which didn’t have added sugar.) (I recommend using mild salsa verde and tomato salsa if you’re serving kids.)
Other Taco Ingredients:
Pressure Cooker / Instant Pot Instructions:
- Peel the onion and chop into smallish pieces. Measure the cumin and chili powder or Ancho chile powder. Heat the oil in the pressure cooker on saute setting (or medium-high for a stovetop pressure cooker), add the onions and cook 2-3 minutes or until they start to soften, then add the ground cumin and chili powder and cook about a minute more.
- While onions cook, trim visible fat from the flank steak and cut each steak lengthwise and then again crosswise. (I cut it so the shredded pieces of meat wouldn’t be too long to eat easily in a taco.)
- Add the flank steak pieces to the pressure cooker with the red and green salsa, lock the lid in place, set to MANUAL HIGH PRESSURE (or bring to high pressure on the stove) and cook at high pressure for 45 minutes. You can use the quick release method to release the pressure, but if you have time I recommend doing 15 minutes natural release and then quick release.
- Use a slotted spoon to scoop out the meat, leaving the sauce in the pressure cooker. (Some brands of salsa have more water than others; if you think the sauce looks too thin you can turn the pressure cooker to Saute or Simmer – or medium low on the stove – and cook off some of the liquid.)
- Let the meat cool for a few minutes on the cutting board, then use two forks to shred the meat apart and put it back in the pressure cooker. Stir meat to combine with the sauce and keep warm.
- When the meat is almost done, make Spicy Mexican Slaw (or other slaw of your choice) to serve with the tacos.
- When you’re ready to eat, heat tortillas one at a time in a dry frying pan until the tortilla is hot and softened (cast iron pans are best for this.) Fill the tortilla with desired amount of saucy beef on one side and slaw on the other side and fold over to eat. Serve hot, with lime and Green Tabasco Sauce to add at the table if desired.
- Extra taco meat can be frozen or kept in the fridge for several days and reheated in a small pan or in the microwave. This meat can also be used for burritos, beef enchiladas, lettuce wraps, or taco salad.
Slow Cooker Instructions:
- Use ingredients as above, but reduce the amount of salsa verde to 1 cup and the amount of red salsa to 1/2 cup.
- Brown onions and spices in a frying pan on the stove and transfer to slow cooker. While onions brown, trim the meat as above.
- Add a little more oil to the frying pan and brown the pieces of meat on both sides. (Browning will add flavor for the slow cooker, highly recommend doing this.)
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat shreds apart easily.
- Remove meat from the slow cooker as above and shred apart, then put back into slow cooker. (If there seems to be too much liquid in the slow cooker, you can put it in a pan on the stove and simmer to reduce, but generally the shredded meat will absorb the liquid when you add it back into the slow cooker.)
- Put meat back into the slow cooker on warm setting (or low) and prepare slaw and tacos as above.
Beef taco meat recipe was adapted from The Easy Pressure Cooker Cookbook.)All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Obviously you need to use low-carb tortillas like the ones I used if you’re making these tacos for any type of low-carb diet or the South Beach Diet Also check the tomato salsa and salsa verde and buy the brand with the least amount of sugar if you’re wanting this to be a carb-conscious meal. (Some salsa has a lot of added sugar.) These tacos are phase two or three for South Beach if made with tortillas, but for a Phase One, gluten-free, or Paleo option, this beef would be delicious inside lettuce wraps.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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