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Crockpot Five Spice Tacos

Raquel Hazlett

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!