• In a slow cooker, whisk first 6 ingredients. Stir in 1/2 tsp salt. Finely chop 1/4 cup olives and stir into slow cooker.

  • In a large skillet, heat oil over medium-high. Meanwhile, pat steak dry and sprinkle all over with 1/4 tsp each salt and ground black pepper. Cook until browned, about 5 minutes, turning halfway.

  • Add steak to slow cooker. Top with onion, red and green peppers, jalapeno and garlic.

  • Cook on HIGH for 6 hours or LOW for 8 hours. Remove steak and shred. Return shredded meat to slow cooker; add 1/2 cup olives and stir to combine.

  • Divide meat mixture evenly among warm tortillas; sprinkle with cilantro and top with radishes. Serve with lime wedges.

Nutrition Facts

363 calories; 14 g total fat; 744 mg sodium. 29 g carbohydrates; 28 g protein;