Beef Soft Tacos with pineapple salsa

By moeself

Per Serving: 604 cal,23g Fat,111mg SOD, 44g Pro, 56g Carb. 8g Fiber

Resource: Woman's Day

Ingredients

• 1 Large onion
• 1 1/2 Flank steak, cut crosswise into 4 pieces
• 1 Tbs Chili powder
• 1 tsp ancho chili powder (optional)
• 1/2 pineapple peeled, cored, and cut into 1/2 in pieces.
• Kosher salt and pepper
• 1 Jalapeno pepper (seeded for less heat, if desired) thinly sliced
• 2 Tbs fresh lime juice
• 1 Avocado, diced
• 1/2 cup fresh Cilantro
• 8 small flour tortillas, warmed

Preparation

Step 1

1. Chop 1/4 of the onion and refrigerate the rest until ready to use. In a 5-to 6 qt slow cooker, toss the chopped onion, beef, chili powder, ancho chili powder, half the pineapple, 1/2 tsp salt and 1/4 tsp pepper.

2. Cook, covered. until the meat is tender and shreds easily 7 to 8 hours on high.

3. When the beef has 25 minutes left to cook, thinly slice the remaining onion. In a medium bowl, toss the onion, jalapeno, lime juice, remaining pineapple, and 1/4 tsp each salt and pepper; fold in the avocado and cilantro

4. Using two forks; shred meat. then stir it into the cooking liquid. Fill tortillas with the beef mixture and top with the pineapple salsa.