These tacos are packaged nicely in two layers of jicama shells so that you can hold them easily and savor every bite! We slow-cooked our flank steak for ultra-tender carne asada, but you can also use your pressure cooker to speed this recipe up!
Prep Time: 10 minutes
Cooking Time: 4-6 hours on high heat
1 pound of flank steak
1 cup beef broth
3 garlic cloves, peeled & minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive oil
Cilantro Cream Sauce:
2 cups fresh cilantro
½ cup full-fat Greek yogurt
2 whole scallions, minced
Juice & zest from 1 lime
1 garlic clove, peeled & minced
Fresh cilantro, chopped
Radish, sliced thinly
Add carne asada ingredients to a slow-cooker and mix well so that the flank steak is covered evenly in the spices and surrounded by beef broth. Cook covered, on high heat, for 4-6 hours.
Remove from the slow-cooker and place on a cutting board. When cool enough to touch, shred with a two forks or slice thinly.
While steak is cooking, add your cilantro cream sauce ingredients to a food processor and pulse until very creamy.
Stuff in 2 layers of jicama shells per taco. Garnish with fresh cilantro and sliced radish.
Serve between 4, with cilantro cream sauce, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 4