Flank steak gets spicy and tender in the pressure cooker, and then you make it into these Low-Carb Flank Steak Tacos with Spicy Mexican Slaw; this is a meal that everyone will love. Use any tortilla you prefer if you're not eating low-carb.
I have a small collection of pressure cooker recipes on this site, and for a while now I've had the goal of trying more pressure cooker recipes to share here. But I have high standards about what makes an appearance on the blog, and the last few pressure cooker recipes I tried were not winners. Luckily I persevered with the pressure cooker, and those failures only made me even more excited to be able to share this amazing recipe for Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw. This recipe was a keeper!
I adapted the beef part of the recipe from one in The Easy Pressure Cooker Cookbook that used flank steak. I haven't cooked flank steak too much, and it's not the cheapest cut of beef you could use for tacos, but in this recipe I thought the flank steak was perfect because it shredded apart just the right amount, and the flavor was great too. I made the recipe low-carb by using my favorite Mission Brand Low-Carb Tortillas and making sure to choose a salsa without added sugar, but if you don't care about low-carb just use any tortillas you prefer.
But please, please, please do try this recipe if you have an Instant Pot or a Cuisinart Electric Pressure Cooker (or even a stovetop model.) You will love these tacos, I promise.
Cut up onion and measure the spices. Turn the pressure cooker to saute (or medium-high heat on the stove), add the olive oil, and cook the onions for a few minutes, then add the spices and cook about a minute more. While onions cook trim the flank steaks and cut in half both lengthwise and crosswise.
Add the flank steak, tomato salsa, and salsa verde to the pressure cooker. Bring to high pressure and cook for 45 minutes. Use the quick-release method to release the pressure. Use a slotted spoon to fish out the pieces of meat, leaving the sauce in the pressure cooker. (You can cook off some of the water if you think the sauce looks too thin.) Let meat cool for a few minutes on a cutting board, then shred it apart with two forks. Put meat back into the pressure cooker and stir to combine with the sauce.
Make Spicy Mexican Slaw (or other slaw of your choice that would be good with spicy taco meat.) Heat a cast-iron frying pan and use it to warm one tortilla at a time; then fill the tortillas with some meat and slaw.
Green Tabasco Sauce to add at the table if desired. I like them with a lot of lime!
Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw
(Makes 6-8 tacos, depending on how much meat you put in them. Beef taco meat recipe was adapted from The Easy Pressure Cooker Cookbook.)
I used my Cuisinart Electric Pressure Cooker for this recipe, but you can also use an Instant Pot or any stovetop pressure cooker.
Pressure Cooker Ingredients:
1 large onion, chopped
2 T olive oil
1 tsp. ground cumin
1 tsp. chili powder (I used ground Ancho chile powder.)
2 flank steaks, about one pound each
1 1/2 cup salsa verde (I used Herdez Salsa Verde, which didn't have added sugar.)
3/4 cup tomato salsa (I used Pace Picante Sauce which didn't have added sugar.)
(I recommend using mild salsa verde and tomato salsa if you're serving kids.)
Other Taco Ingredients:
8 small taco-size flour tortillas (I used Mission Brand Low-Carb Tortillas)
Spicy Mexican Slaw (or other slaw of your choice)
extra limes for serving (optional)
Green Tabasco Sauce for serving (optional)
Peel the onion and chop into smallish pieces. Measure the cumin and chili powder or Ancho chile powder. Heat the oil in the pressure cooker on saute setting (or medium-high for a stovetop pressure cooker), add the onions and cook 2-3 minutes or until they start to soften, then add the ground cumin and chili powder and cook about a minute more.
While onions cook, trim visible fat from the flank steak and cut each steak lengthwise and then again crosswise. (I cut it so the shredded pieces of meat wouldn't be too long to eat easily in a taco.) Add the flank steak pieces to the pressure cooker with the red and green salsa, lock the lid in place, set to high pressure (or bring to high pressure on the stove) and cook at high pressure for 45 minutes. Use the quick release method to release the pressure.
Use a slotted spoon to scoop out the meat, leaving the sauce in the pressure cooker. (Some brands of salsa have more water than others; if you think the sauce looks too thin you can turn the pressure cooker to Saute or Simmer - or medium low on the stove - and cook off some of the liquid.) Let the meat cool for a few minutes on the cutting board, then use two forks to shred the meat apart and put it back in the pressure cooker. Stir meat to combine with the sauce and keep warm.
Make Spicy Mexican Slaw (or other slaw of your choice) to serve with the tacos. When you're ready to eat, heat tortillas one at a time in a dry frying pan until the tortilla is hot and softened (cast iron pans are best for this.) Fill the tortilla with desired amount of saucy beef on one side and slaw on the other side and fold over to eat. Serve hot, with lime and Green Tabasco Sauce to add at the table if desired.
Extra taco meat can be frozen or kept in the fridge for several days and reheated in a small pan or in the microwave. This meat can also be used for burritos, beef enchiladas, lettuce wraps, or taco salad.
South Beach Diet / Low-Carb Diet Suggestions:
Obviously you need to use low-carb tortillas like the ones I used if you're making these tacos for the South Beach Diet or another type of low-carb diet. Also check the tomato salsa and salsa verde and buy the brand with the least amount of sugar if you're wanting this to be a carb-conscious meal. (Some salsa has a lot of added sugar.) These tacos are phase two or three for South Beach if made with tortillas, but for a Phase One, gluten-free, or Paleo option, this beef would be delicious inside lettuce wraps.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Low-Carb Recipes with Mexican Flavors:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Slow Cooker Low-Carb Mexican Lasagna Casserole ~ Kalyn's Kitchen
Slow Cooker Tex-Mex Pot Roast ~ The Perfect Pantry
Spaghetti Squash Low-Carb Taco Bowl ~ Kalyn's Kitchen
Easy Pressure Cooker Chile Colorado Burritos ~ Pressure Cooking Today
(Use low-carb flour tortillas and choose an enchilada sauce without added sugar to make this a low-carb recipe.)
Slow Cooker Green Chile Shredded Beef Cabbage Bowl ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)