1 small jalapeño chile pepper, seeded and finely chopped
2 cups peeled, cored and diced pineapple
1/2 cup chopped red onion
1/2 cup seeded and chopped red bell pepper
1/2 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp sea salt
Arrange steak in the bottom of a 5- to 6-qt slow cooker and top with yellow onion and ½ cup each red and green bell pepper. In a small food processor or blender, process garlic, 1 chopped jalapeño, tomatoes, chile powder, cumin, oregano and 1/2 tsp salt until smooth. Pour evenly over steak and vegetables. Cover and cook on low for 6 to 8 hours.
Meanwhile, in a medium bowl, combine all salsa ingredients. Cover and refrigerate.
Remove steak from slow cooker and transfer to a large cutting board. Using 2 forks, shred steak and return to slow cooker. If needed, cover and cook on high for 10 minutes more to reheat.
Heat tortillas according to package directions. Divide beef mixture between tortillas and top with salsa.
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