1poundflank steaktrimmed and sliced into 1/2-inch thick strips
4clovesgarlicpressed
1tablespoonchili powder
1teaspoonground cumin
1teaspoonpaprika
1/2teaspoonsea salt
1/4teaspoonfreshly ground black pepper
1cupsliced onion
1mediumred bell pepperde-seeded, de-ribbed and sliced
2jalapeno peppersde-seeded and sliced
1cupsalsa
2cupslow sodium beef broth
1/4cupchopped cilantro
12whole wheat flour tortillaswarmed
Optional toppings:
cheddar cheeseshredded
tomatoeschopped
avocadodiced
sour cream
Instructions
In a slow cooker, place first 12 ingredients (beef through broth).
Stir well to combine. Cover and cook on LOW for 6 to 8 hours or until beef strips are fork-tender. Stir in cilantro. Serve wrapped in warm tortillas with desired toppings. Enjoy!
Notes
SERVING SUGGESTION: Buttered corn on the cob and a relish tray of carrot, celery and jicama sticks and whole black olives.VEGETARIAN: Use non-breaded faux chicken patties sliced into strips and adjust cooking time accordingly. Use low sodium vegetable broth instead of beef broth.KOSHER: Make sure beef is certified kosher and skip the dairy garnishes.GLUTEN FREE: Make sure salsa and broth are gluten free. Use gluten free tortillas. NUTRITION: per serving: 449 Calories; 11g Fat; 28g Protein; 60g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 1188mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat. Points: 11