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.

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

For the salsa:

  • 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

For the minty lime crema:

  • 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

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.