Begin by chopping your onion, green bell pepper, red bell pepper, and jalapeño. The vibrant colors will not only make your dish look appealing but will also enhance the flavor profile.
In a small bowl, combine the chili powder, cumin, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Rub this spice mixture all over the flank steak, ensuring it’s well coated.
Place the chopped onions, green bell pepper, red bell pepper, and jalapeño at the bottom of the slow cooker. This will create a flavorful base for the beef.
Place the seasoned flank steak on top of the veggies in the slow cooker. This allows the juices from the meat to infuse into the vegetables as they cook.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The longer, low-and-slow method will yield more tender beef, so if you have the time, I highly recommend it!
Once the cooking time is up, carefully remove the flank steak from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
Warm the corn tortillas in a skillet or microwave. Then, fill each tortilla with a generous amount of shredded beef. Top with sliced avocado, fresh cilantro, and a spoonful of salsa. Squeeze a wedge of lime over the top for an added zing!
