Crockpot Five Spice Tacos

CROCKPOT FIVE SPICE TACOS😍

Sundays are for slow cooker meals (or InstantPot if you’re rushed like me) because they basically do all the work for you. I revamped my 5 Spice Tacos recipe to add in some awesome shortcuts without slacking in the flavor department. These killer tacos are a result of my borderline obsession with throwing anything into taco form, and these Chinese fusion shredded beef tacos deliver on all accounts.

If you’ve never had 5 spice powder, this is the perfect opportunity to do so. It is a spice mixture used primarily in Chinese and Vietnamese cuisines, and is such a wonderful combination of flavors, perfect for adding a quick flavor punch to so many meals. I took inspiration from a sticky short rib recipe I made from Marion’s Kitchen awhile ago but made a few key tweaks to make it sugar-free and gluten-free. Super flavorful and tender beef, creamy/zingy slaw, with a spicy sriracha mayo pairs for the perfect addition to your Taco Sunday? Why not lol Enjoy!

Serves 2-3.

Ingredients:

For the Slow Cooker 5 Spice Tacos:

1.5-2 lb flank steak
2 tbsps arrowroot powder
1 tbsp avocado oil
½ cup coconut aminos
½ cup chicken broth
½ cup pineapple juice
1½ tsps 5 spice powder
1 tbsp Red Boat fish sauce
3 cloves minced garlic
1 tsp grated ginger
1 tbsp rice vinegar
1 tsp sesame oil
Salt and pepper to taste
Grain free tortillas (or jicama or lettuce wraps for Whole30)

For the Quick and Easy Coleslaw:

3 cups coleslaw mix
2 tbsps mayo
Juice from 1 lime
½ tsp garlic powder
Salt and pepper to taste

For the Sriracha Mayo:

2 tbsps mayo (I like to use Kewpie Mayo, or use ChosenFoods for Whole30)
2-4 tsps sriracha
2 tsps lime juice
¼ tsp garlic powder
Salt to taste

Directions:

For the Crockpot 5 Spice Shredded Beef Tacos:

Remove the flank steak from the fridge 20 minutes before cooking to come to room temperature.
Add coconut aminos, chicken broth, pineapple juice, 5 spice powder, fish sauce, garlic, ginger, rice vinegar and sesame oil to a bowl and whisk until combined.
Heat a cast iron on medium high heat. If you sprinkle water into it, it should sizzle. Drizzle in avocado oil.
Season the steak with salt and pepper and rub arrowroot powder all over.
Add the steak to the cast iron skillet, ensuring you hear a sizzle when you add it to the pan. Sear for 3 minutes per side, or until golden brown.
Transfer the beef to a crockpot and shut off the heat from the skillet.
Pour in about ½ cup of the sauce mixture and use a wooden spoon to release the browned bits on the bottom of the pan.
Add to the crockpot with the rest of the sauce mixture and cook on high for 4-5 hours or low for 8-9 until tender.
When the beef is almost done, make your coleslaw by mixing the mayo, lime juice, garlic powder, salt and pepper in the bottom of a bowl. Add the coleslaw and toss to coat. Taste and adjust seasonings. Keep in the fridge until ready to serve.
Remove the beef from the pot, shred with two forks and add back into the sauce. Stir to coat.
Use tongs to transfer the shredded beef to a baking sheet. Reserve the sauce from the crockpot.
Drizzle on ½ cup of the remaining sauce from the crockpot and broil for 3-5 minutes or until the beef is slightly charred. Drizzle on a bit more sauce – it should be a bit saucy but not liquidy.
Make your sriracha mayo by mixing the mayo, sriracha, garlic powder, lime juice, and salt.
Toast your tortillas for 1-2 minutes in a skillet until warm.
Serve the shredded beef in the warm tortillas and top with the coleslaw, sriracha mayo, and cilantro. Enjoy!

For the InstantPot 5 Spice Shredded Beef Tacos:

Add the steak to your InstantPot with the coconut aminos, chicken broth, pineapple juice, 5 spice powder, fish sauce, garlic, ginger, rice vinegar and sesame oil. You do not need to use avocado oil for the InstantPot version.
Set the InstantPot to manual/high pressure for 45 minutes, with a 10 minute natural release.
When the beef is almost done, make your coleslaw by mixing the mayo, lime juice, garlic powder, salt and pepper in the bottom of a bowl. Add the coleslaw and toss to coat. Taste and adjust seasonings. Keep in the fridge until ready to serve.
Remove the beef from the pot and shred with two forks.
Set your InstantPot to saute and whisk 1 tbsp arrowroot with 1 tbsp water in a small bowl. Add to the sauce and stir, cooking for 3-5 minutes or until thickened. Add the beef into the sauce and stir to coat.
Use tongs to transfer the shredded beef to a baking sheet. Reserve the sauce from the crockpot.
Drizzle on ½ cup of the remaining sauce from the crockpot and broil for 3-5 minutes or until the beef is slightly charred. Drizzle on a bit more sauce – it should be a bit saucy but not liquidy.
Make your sriracha mayo by mixing the mayo, sriracha, garlic powder, lime juice, and salt.
Toast your tortillas for 1-2 minutes in a skillet until warm.
Serve the shredded beef in the warm tortillas and top with the coleslaw, sriracha mayo, and cilantro. Enjoy!

Rockin Meals