Carne Asada Tacos With Cilantro Cream Sauce

Carne Asada Ingredients

1 pound of flank steak1 cup beef broth3 garlic cloves, peeled & minced1 tablespoon chili powder1 teaspoon smoked paprika1 teaspoon sea salt½ teaspoon black pepper1 tablespoon olive oil

Cilantro Cream Sauce

2 cups fresh cilantro½ cup full-fat Greek yogurt (use @primalkitchenfoods may to keep this2 whole scallions, mincedJuice & zest from 1 lime1 garlic clove, peeled & minced

Garnishes

Fresh cilantro, choppedRadish, sliced thinly

Instructions

Add carne asada ingredients to a slow-cooker and mix well so that the flank steak is covered evenly in the spices and surrounded by beef broth. Cook covered, on high heat, for 4-6 hours.Remove from the slow-cooker and place on a cutting board. When cool enough to touch, shred with a two forks or slice thinly.While steak is cooking, add your cilantro cream sauce ingredients to a food processor and pulse until very creamy.Stuff in 2 layers of jicama shells per taco. Garnish with fresh cilantro and sliced radish.Serve between 4, with cilantro cream sauce, storing any leftovers in a glass container in the fridge for up to 3 days.