Crockpot carne asada tacos with watermelon salsa and minty lime crema

Full of flavor and rich in texture. (Dishing out Health)

Dishing out Health came up with these moist, tender and incredibly flavorful carne asada tacos topped with a refreshing watermelon salsa and a drizzle of minty lime yogurt crema.

Cook Time:9 hours

Prep Time:15 min

Total Time:9 hours15 min

Servings: 12

Ingredients:

1.5-2 lbs flank steak

1 bell pepper, color of choice (I used green), chopped — two thirds will go in the crockpot, remainder will go in the salsa

2 shallots, chopped — One and one half will go in the crockpot, the remaining one half will go in the salsa

2 cloves of garlic, chopped

2 tablespoon Extra virgin olive oil

2 tablespoon Balsamic vinegar

1 teaspoon Smoked paprika

1 teaspoon Chili powder

1/2 teaspoon Cumin

1/4 teaspoon Sea salt

1/4 teaspoon Freshly ground black pepper

12 corn or flour tortillas

Optional topping: chopped purple cabbage

2 cup Watermelon, seeded and finely chopped

Remaining one third of bell pepper, finely chopped

Remaining one half of shallot, finely chopped

Juice of 1 whole lime

6 fresh basil leaves, finely chopped

1/4 teaspoon Sea salt

Optional add-ins: reduced-fat feta cheese; 1/2 jalapeno pepper, seeded and minced

One 5.3 ounce container of 0% fat plain Greek yogurt (I used Chobani)

Juice of 1 whole lime

6 fresh mint leaves, finely chopped

1/8 tsp sea salt

1/2 teaspoon Stevia (or granulated sweetener of choice)

Preparation:

Rub olive oil generously into flank steak. Mix seasonings (smoked paprika, chili powder, cumin, salt and pepper) in a small bowl. Massage seasoning mix liberally into steak until it is fully covered. Spray crockpot with non-stick cooking spray. Place meat into crockpot and coat with balsamic vinegar. Place garlic, shallots and bell pepper on top of steak. Cook on LOW for 8-9 hours. After meat has cooked, transfer it to a cutting board. Let rest for 15 minutes before shredding with a fork and returning to crockpot to keep warm.

To prepare the salsa, combine all ingredients in a medium-sized bowl and let sit for ~1 hr before serving. Toss the salsa every 20 minutes or so to allow the lime juice to evenly coat the fruits/veggies.

To prepare the crema, you can either mix all of the ingredients with a whisk or use an electric mixer, food processor or small chopper. Mix until all ingredients are well-combined and it is creamy in consistency.

To assemble, spread the carna asada along the middle of a warmed tortilla. Top with shredded purple cabbage (optional), watermelon salsa, crema and freshly chopped mint.