Shredded Beef Slow Cooker Tacos
Prep time
Cook time
Total time
These slow cooker shredded beef tacos are great made with Snug Valley Farm's grass-fed beef.
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank Steak or Skirt Steak
Serves: 4-5
  • 2 lbs flank or skirt steak
  • 2 green bell peppers & 1 yellow onion, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tsp chili powder
  • ¼ tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • tortillas,
  • avocado (peeled and sliced or chopped)
  • cilantro
  • salsa
  • shredded lettuce
  1. Mix together spices in a small bowl.
  2. Rub the spices all over your Snug Valley Farm steak - don't be afraid to apply generously.
  3. Place steak at the bottom of a crock pot.
  4. Cover the steak with the chopped onions, bell peppers, and jalapeno pepper.
  5. Turn heat on LOW and cook for 8 hours.
  6. After 8 hours, remove meat from crock pot and shred with a fork, return to slow cooker to keep warm until serving time.
  8. Heat your tortillas in a clean dish towel.
  9. Spoon shredded beef mixture onto tortilla and top with salsa, avocado, cilantro and shredded lettuce.
Recipe by Snug Valley Farm at