2 pounds London broil or flank steak 1 envelope taco seasoning mix 1 medium onion, chopped 1 tablespoon white distilled vinegar 4 ounces diced green chiles
Trim any visible fat from meat; rub taco seasoning over all sides of meat. Place in crockpot. Add the onion, vinegar and chilies. Cover and cook on low for 9 hours.
Remove meat, reserving liquid. Shred meat with two forks. Combine meat with reserved cooking liquid; stir well. Fill tortillas with shredded meat, cheese, salsa, refried beans, lettuce, or whatever you like.
280 calories, 14 grams fat, 6 grams carbohydrates, 30 grams proteinper serving. This recipe is low in carbs.