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All of the carne asada flavor, none of the fuss. 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 crockpot steak taco with a creamy cilantro lime garlic sauce, and baked Mexican fries.
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Why you’ll love this recipe
- Delicious carne asada flavor with the ease of a crockpot: set-and-forget
- Loaded with fresh, crunchy, and creamy toppings
The story
Monday felt like it needed a fun dinner, so taco night it is. But guys, these are not your average tacos. I call these “loaded” carne asada street tacos. It’s my fun twist on the traditional version.
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. 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, Mexican-fiesta style.
Sound good? Perfect.
In full disclosure, traditional Carne Asada is always, always a grilled steak taco. 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.
Ingredient Notes
- Marinade: keep the balance of acid (citrus) + salt + aromatics (garlic, cilantro, onion) + warm spices. Taste before pouring—add a pinch of salt if flat or a splash of citrus if dull.
- Beef cut: choose a cut that stays juicy low-and-slow; trim excess surface fat but leave some for flavor.
- Sweet/heat: a touch of honey or agave can round bitter notes; chilies/jalapeño for heat—scale to your crowd.
- Tortillas: corn for classic chew, flour for soft fold—warm either just before serving.
- Toppings (define “loaded”): creamy (avocado/crema), crunchy (shredded cabbage, radish), bright (lime, cilantro), salty (crumbly cheese), and a quick salsa.
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. 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.
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.
And with that, who else is getting excited for Cinco de Mayo next week? Just add your favorite margarita to round out the meal. Plus extra chips, guacamole, and salsa too. Yummmm. Mexican nights are the best. Enjoy.
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.
Make sure you have an airtight container for leftovers the next day!
Sear the beef before the slow cooker or broil/sauté the cooked meat briefly to caramelize the edges. A pinch of smoked salt can add subtle smoke.
If the roast holds together, slice thinly against the grain; if it’s super tender, shred and toss with reduced juices.
For too tangy, whisk in a small splash of reduced cooking juices or a hint of sweetness. For too salty, add fresh citrus and a little water, then reduce again to balance.
Wrap stacks in foil and warm in a low oven; or heat individually on a dry skillet and keep in a towel-lined basket so they stay soft and steamy.
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
Ingredients
- 2 pounds flank steak
- 4 cloves garlic, minced or grated
- 1 tablespoon chipotle chili powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- kosher salt
- 2 tablespoons extra virgin olive oil
- zest and juice of 1 lime
- 1/2 cup Mexican beer, such as Negra Modelo, (or water)
- 1 tablespoon honey
- warmed corn or flour tortillas,
- avocado, feta cheese, jalapeños, pickled onion, and shredded lettuce, for serving
Mexican Fries
- 4 potatoes, cut into ¼-inch-thick matchsticks
- 3 tablespoon extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt
Cilantro Garlic Lime Crema
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 9×13 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is one of my new favorite recipes! I used a spicy pumpkin beer and it was incredible. I didn’t make the sauce but honestly these carne asada tacos by themselves are amazing. Thank you for always sharing your recipes with us!!
Hi Erin! I’m so glad you enjoyed this recipe! Thanks so so much for giving it a try! xT
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.
Sorry this was supposed to be posted under the Crockpot Sunday Sauce… not sure what happened. Please feel free to delete!
Thank you so much for all these tips! I appreciate it! xT
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?
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
I used 1/2 tsp of salt. Do you think this is going to be too much?
I think that should be fine! Let me know if it turns out! xT
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?
Hey! Oh I’m so sorry about that! Chuck steak should work great! xT
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!
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
Sour cream OR Greek yogurt?? Which one do I use??
Hi Marchi,
Either one, they will both give the same results:) Please let me know if I can help in any other way! xx
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?
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
What beer can we substitute?
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
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!
Hi Katy,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Hello,
Can beef round steak be used for the meat?
Thankyou, Katie
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
Hi,
Can you use actual Carne Asada Meat for this recipe?
Thanks,
Melissa
Hi Melissa,
Usually flank or skirt steak is what is used for carne asada:) I hope you love the recipe! xx
QUestion….So the video for the recipe mentioned orange juice but this isn’t in the ingredient list….. Should I skip it?
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
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!!
Hi Vicki,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
What other types of beef would work with this recipe?
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
We loved this! If I were to half the recipe next time, how long would you suggest cooking on low in the crockpot?
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:)
If I were to double this in the crock pot, how much time would you add to the total cook time?
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