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Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad
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5 from 5 votes

Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad

This Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad is the perfect weeknight dinner! The flank steak is rubbed with a spice mixture and placed on a bed of chopped onions, red and green peppers. Serve this one with a homemade Endive and Avocado salad and you've got yourself the perfect Mexica dinner everyone will love!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: dinner, Lunch
Cuisine: Mexican
Servings: 6 people
Calories: 536kcal
Author: Amanda Mason

Ingredients

Crock Pot Beef Carnitas Tacos

  • 2 lbs Flank Steak or Iron Steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped (optional)

Spice Rub for Beef Carnitas Tacos

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Endive and Avocado Salad

  • 1 ½ Tablespoons Dijon mustard
  • ¼ cup freshly squeezed lemon juice, (2 lemons)
  • 4 Tablespoons Extra Virgin Olive Oil
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • 4 heads of endive
  • 2 ripe avocados, peeled and seeded

Instructions

Crock Pot Beef Carnitas Tacos

  • Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous and rub it into the meat. Then, place your steak at the bottom of your crock pot.
  • Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
  • After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. 
  • To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Endive and Avocado Salad

  • Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. 
  • Remove a half inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette.
  • Season to taste and serve at room temperature.

Notes

Topping tacos is the best part! I recommend these when making and topping the Beef Carnitas Tacos!
 
  • corn tortillas (soft or hard)
  • avocado slices
  • cilantro
  • your favorite salsa
  • limes
  • cheese
 

Nutrition

Calories: 536kcal | Carbohydrates: 21g | Protein: 34g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 917mg | Potassium: 1872mg | Fiber: 15g | Sugar: 3g | Vitamin A: 7550IU | Vitamin C: 75.6mg | Calcium: 187mg | Iron: 7.1mg