Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad

I'm a part of a lunch coop at the office where I work and we had 2 ladies bring in a fantastic recipe that I just had to share! It's absolutely worth repeating!

I believe they got these 2 recipes from Barefoot Contessa and This is by far a very different salad recipe and I dont think I would have pulled this one out to try, but I'm so glad they made it because it was fantastic! Step outside your comfort zone and try this one!

The Beef Carnitas Taco were also fantastic. Just a word of advice...ensure that when you are marinating your steak with the rub that you really lather this rub into your flank steak so the steak gets the full flavor. You could also substitute the Flank Steak for Iron Steak.

This recipe is Gluten Free and full of protein and healthy fat. I see myself making this again on my lower body push days at the gym :)


Crock Pot Beef Carnitas Tacos

  • 2 lbs flank steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped

for spice rub-
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

for serving—
  • corn tortillas
  • avocado slices
  • cilantro
  • your favorite salsa
  • limes

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. You can either stick the shredded meat back in the pot for another hour or serve as is.
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 
  • 1 1/2 tablespoons Dijon mustard 
  • 1/4 cup freshly squeezed lemon juice (2 lemons) 
  • 4 to 5 tablespoons extra virgin olive oil 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 4 heads of endive 
  • 2 ripe avocados, peeled and seeded 

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. 


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