This post may contain affiliate links, please see our privacy policy for details.

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce…and spicy baked Mexican street fries too. Because loaded tacos are just better. Slow-cooked shredded crispy beef stuffed into warmed tortillas to make the best Mexican street tacos. All made in the slow cooker (along with instant pot and grilling variations). Serve each taco with a creamy cilantro lime garlic sauce, and baked Mexican fries. This fun Mexican fiesta-style dinner comes together easily and is so very delicious. Bonus, the shredded beef is great as a leftover. Pile it high onto your favorite tortilla chips for some delicious nachos or serve it up atop greens for a Mexican inspired salad.

overhead photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

Monday felt like it needed a fun dinner, so taco night it is. But guys, these are not your average tacos. Nope, they’re better, they’re what I’m calling “loaded” carne asada street tacos. They might not be one hundred percent traditional, but they’re fun and delicious.

Perfect for a Monday night…well perfect for any night. But these tacos are sure to livin’ up an average Monday, you know?

With Cinco de Mayo just a week away I wanted to be sure to share a few new Mexican recipes for you all to easily recreate at home. Since many of us are feeling a bit bored at home right now, it’s a great time to have some fun with some Mexican inspired dinners. Something about Mexican food is not only beyond delicious, but always feels fun and anything but fancy, which I kind of love. Tacos are laid back, low key, make yourself a margarita, sip, and eat, kind of food.

And well, right now they’re transporting me to the Mexican sunshine and have me dreaming of a vacation. It’s wonderful…and somewhat torturous at the same time. Soon enough that vacation will happen, but until then, let’s just build up the excitement with Monday night street tacos.

Sound good? Perfect.

pre photo of Carne Asada marinating

The background and the story.

In full disclosure, Carne Asada is always, always a grilled steak taco. So I’m sure many of you might be giving me the side-eye for cooking these up in the slow cooker. But hear me out. For one, it’s not grilling weather up here in the mountains just yet (but I did provide grilling directions). And two? The slow cooker is easy, hands-off, and always leaves me with perfectly tender beef, that shreds nicely.

Just trying to do what’s easiest and what tastes best.

These fun street tacos were inspired by the ever so famous Carne Asada Burrito that’s commonly served up in the San Diego area. My cousin, Abby, who has lived in San Diego for years, loves these burritos. The best part about them? They come “loaded” with grilled carne asada, crema, salsa, cheese, and french fries. Yes, french fries in the burrito.

It’s weird but it’s also genius. So I took that concept, only I created a taco with shredded carne asada, lots of avocado, so much cilantro lime sauce, and fries on top…or on the side, whichever you prefer.

overhead photo of Crockpot Carne Asada meat

Making these Crockpot Carne Asada Tacos is easy, here are the details.

First, pick your cooking method. I used the crockpot, but honestly cooking in the instant pot, or of course grilling, are equally easy and delicious. It all comes down to how much time you have, and or what your preferred cooking method is. So take your pick.

Next, simply combine all of the ingredients. Flank steak, garlic, lots of seasonings, plenty of lime, and a splash of beer. Toss everything together in the bowl of the crockpot and cook until the steak is easily able to shred.

This next step is key. Remove the steak from the sauce, let it rest a bit, then lightly shred it and place it under the broiler. Cooking the steak under the broiler allows the steak to have a chance to caramelize and even become a bit crispy on the edges.

Yes…it’s an extra step, but I do think it’s worth it.

overhead close up photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

While the steak is cooking, get together the toppings.

The fries are simple. Just oven-baked fries seasoned up with chili powder, smoky paprika, and salt. Very simple to make and they come together quickly while the steak is cooking.

For the cilantro lime garlic sauce. It’s a simple mix of plain Greek yogurt (or sour cream), garlic, lots of lime, lots of cilantro, and some green onions too. Not too fancy, but it’s my favorite cooling tangy sauce to serve with a spicy street-style taco.

The rest of the toppings are all up to you. I like to serve with chipotle salsa (my homemade recipe is in the HBH Super Simple Cookbook), lots of lettuce, cilantro, lime, jalapeños, and crumbled salty feta cheese.

These are not a hardcore classic Carne Asada taco, but they are so darn good, and a taco that everyone will love and have fun eating too.

The steak can be slow-cooked all day, then everyone can build their own tacos for dinner. Easy, fun, and all-around good. And of course, if you have the perfect grilling weather, you can grill the streak too. Perfect for the upcoming summer months!

And with that, who else is getting excited for Cinco de Mayo next week? It’s something to look forward to and we all need that these days. Just add your favorite margarita to round out the meal. Plus extra chips, guacamole, and salsa too. Yummmm. Mexican nights are the best. Enjoy.

overhead photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

I’ve made a number of taco recipes over the past few months. If you’re looking for a few other options, give these a try!

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Mushroom Al Pastor Tacos with Garlic Lime Special Sauce

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Lastly, if you make these crockpot carne asada tacos with cilantro lime garlic sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 606 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

SavePrintEmail

Ingredients

Mexican Fries

Cilantro Garlic Lime Crema

US Customary - Metric

Instructions

Crockpot

  • 1. In the bowl of your slow cooker, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.
    2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
    3. Meanwhile, make the fries. Preheat the oven to 425 degrees F.
    4. Place the potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more.
    5. To make the sauce. Combine all ingredients in a bowl and mix until combined. Season with salt.
    6. Stuff the carne asada into the warmed tortillas. Top as desired with cilantro, lettuce, avocado, fries, cheese, and additional sauce. Enjoy! 

Instant Pot

  • 1. Cut the steak into 4 pieces. In the bowl of your instant pot, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.
    2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
    3. Follow the directions as directed above for steps 3-6.

Grill

  • 1. Place the steak in a 9x13 inch pan. Add the garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Marinate 30 minutes or in the fridge as long as overnight. 
    2. Preheat your grill or grill pan to high. 
    3. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
    4. Follow the directions as directed above for steps 3-6.
View Recipe Comments

overhead photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 4 stars
    This is my go-to company meal when I don’t want to spend all day in the kitchen. I’ve made it many times and here are my notes (1) short ribs are $13/lb here, so I have started using just 4lbs instead of $5lbs and no one misses the extra meat; (2) this makes a LOT of sauce, I have fed this to 10 people and still had leftovers; (3) this sauce ends up very oily in the crockpot, so when I remove the meat to shred it, I pour off the layer of oil at the top before adding the shredded meat back in.

    Reply

    1. Sorry this was supposed to be posted under the Crockpot Sunday Sauce… not sure what happened. Please feel free to delete!

      Reply

  2. Do you have a suggestion for what you could do if you want to put this in the crockpot before work but you will be gone for 9 hours? Could you do low for 6 and then keep it on warm?

    Reply

    1. Hi Morgan,
      Sure, that would work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xT

      Reply

          1. My meat was completely dried out, and I followed your recipe exactly. Any ideas what could’ve happened? Also, what about chuck steak? Would that work?

  3. Okay, I literally love everything you do, I am making this meal as we speak and am so excited. This is more of a thank you comment, since my husband and I take turns picking recipes of yours to make for each other every day. (our kitchen is too small to cook together we we take turns each night cooking haha) Thank you!

    Reply

    1. Awe, thanks so much for your kind message Chelsea!! I love to hear that you have been enjoying the recipes, thanks so much for making them! xT

      Reply

    1. Hi Marchi,
      Either one, they will both give the same results:) Please let me know if I can help in any other way! xx

      Reply

  5. If I were to cook the meat one day ahead in insta pot. Should I shred it, store it and before serving out it in the broiler with liquid and honey?

    Reply

    1. Hey Meredith,
      Totally, that would be a great idea! Let me know if you have any other questions, I hope you love this recipe! xx

      Reply

    1. Hi Martina,
      Any Mexican beer like Modelo or Pacific is great to use here, otherwise just use water. Please let me know if you have any other questions! xx

      Reply

  7. 5 stars
    Wow! So good! I used regular chili pepper because my family wouldn’t like the spice, but followed everything else exactly. I thought the fries would be weird on a taco, but they were so good! We talk about our highs and lows at dinner and both kids and my hubs all said the tacos were their high. This is a keeper for sure!

    Reply

    1. Hi Katy,
      Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx

      Reply

    1. Hi Katie,
      Sure, I bet that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT

      Reply

  10. QUestion….So the video for the recipe mentioned orange juice but this isn’t in the ingredient list….. Should I skip it?

    Reply

    1. Hi Britt,
      If you want to add a splash of OJ go for it! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

  11. Our friends made this for us this evening and it was fantastic! It was served with all condiments, corn and flour tortillas – along with homemade pickled red onions and corn on the cob. Thank you for a great recipe!!

    Reply

    1. Hi Meredith,
      You could also use a skirt steak, that would work well for you! Please let me know if you have any other questions! xx

      Reply

    1. Hi Alyssa,
      Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! I would still do 6 hours on low. Have a great weekend:)

      Reply

    1. Hi Christy,
      I would do at least 8 hours on low, just be sure your pot is large enough to handle doubling the recipe. I hope this recipe turns out amazing for you! xx

      Reply