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Place the flank steak in a large bowl and drizzle with olive oil.
Add chopped cilantro, juiced lime, and all spices, thoroughly coating and patting into the meat.
Cover and let marinate in the fridge for at least two hours or overnight.
Once done marinating, add meat to a slow cooker with 1c beef broth and let cook on low for 7-8hrs or on high for 4hrs until tender and easily shreddable with a fork.
Shred and return to slow cooker with juices.
Meanwhile, prepare your toppings.
Warm your taco shells in the oven under the broiler for a few mins, assemble with meat and desired toppings, and enjoy!!