Crockpot carne asada tacos with watermelon salsa and minty lime crema
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}Total Time:9 hours15 min
Servings: 12
Ingredients:
1.5-2 lbs flank steak
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}2 tablespoon Extra virgin olive oil
2 tablespoon Balsamic vinegar
1 teaspoon Smoked paprika
{{#rendered}} {{/rendered}}1 teaspoon Chili powder
1/2 teaspoon Cumin
1/4 teaspoon Sea salt
{{#rendered}} {{/rendered}}1/4 teaspoon Freshly ground black pepper
12 corn or flour tortillas
Optional topping: chopped purple cabbage
{{#rendered}} {{/rendered}}2 cup Watermelon, seeded and finely chopped
Remaining one third of bell pepper, finely chopped
Remaining one half of shallot, finely chopped
{{#rendered}} {{/rendered}}Juice of 1 whole lime
6 fresh basil leaves, finely chopped
1/4 teaspoon Sea salt
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}6 fresh mint leaves, finely chopped
1/8 tsp sea salt
1/2 teaspoon Stevia (or granulated sweetener of choice)
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.