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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.
How do you recommend cooking in a regular stove pot? I don’t have access to a crock pot instant pot or outdoor grill
Hi Isabel! I would follow the grill directions just with a normal skillet if you do not have a grill pan. Please let me know if you have any other questions! xTieghan
We love tacos and these look amazing. I plan to make them for Cinca de Mayo BUT how do you get your corn tortillas to look like that with the darker edges?
Hi Sher! I put them on an open flame on my gas stove! Please be careful not to burn your fingers if you try this! Also, they cook fast! I hope this helps! xTieghan
Is there a cut of meat you would recommend subbing for the flank steak? Sometimes it’s hard to find here in West Texas.
Hi Kim,
You could do skirt steak! I hope you love the recipe, please let me know if you have any other questions! xTieghan
would this work with a pork loin?
Hi Claire,
Yes, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks incredible, as usual.
Do you think you could use brisket to make this?
Thanks so much for all your inspiration!
Hi Jill,
Yes you could use a brisket. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! If I substitute chicken breasts/thighs for the flank steak, would it cook in the same amount of time?
Hi Kristiana,
Yes I would leave everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan
i dont have a crockpot, can I make this in a pot with a cover on low ? It looks so delicious & gorgeous!
Hi Maria,
Yes you can use a dutch oven and place in the oven at 350 for 3-4 hour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks delicious! Honey is not listed in the ingredients, how much do you drizzles?
Hi Cindy! It is one tablespoon! The recipe is all fixed! Thank you! xTieghan
Tieghan,
every recipe that you post looks delicious! My family loves Mexican food! I’ve already bookmarked this one and printed it out! And, forwarded to my husband!!
Wow yes!! I hope you all love this recipe, Barbara! xTieghan
This recipe looks so good! In step 2 of the crockpot instructions, you mention drizzling honey before broiling. I didn’t see honey in the ingredient list so I wonder how much honey? And why? Thanks!
Hi Becky! It is one tablespoon! The recipe is all fixed! I hope you love this! xTieghan
Hi Becky,
Thanks so much for trying the recipe! It is 1 tablespoon of honey. Please let me know if you have any other questions! xTieghan
These look fabulous! But can flank steak really come out tender cooked in a crockpot? There doesn’t seem to be a lot of liquid either, I’m afraid they would turn out too tough. I’ve only done flank steak on the grill and even then sometimes it turns out tough and chewy. I don’t have very good luck cooking red meats.
Hi Anne,
Yes it comes out very tender, that it what is so great about the crockpot! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so delicious! The recipe mentions broiling with honey and I didn’t see an amount in the ingredients. How much do you use? Thanks!
Hi Bet! It is 1 tablespoon! The recipe is all fixed! Thank you! xTieghan
Hi Bet,
It is 1 tablespoon of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan
No trips to the market this week because of COVID-19 restrictions, BUT I can make those fries today with sweet potatoes. Oh HAPPY DAY! Thank you for sharing….be well
I hope you love this Mary! Thank you! xTieghan
Can you sear the meat and get the crockpot ready the night before and keep in the fridge? Or would this ruin the dish?
Hey Samantha! Prepping the night before works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I think this could easily be made in an Instant Pot, if someone didn’t have time to use the crock pot. Just brown the meat, scrape the bottom of the pot when you add the liquids (otherwise the pot might think something is sticking and burning and might turn off) put all the seasonings in and turn on for 45-60 minutes. The meat would be fall apart tender and delicious. I haven’t made this recipe YET, but I’m sure going to. The recipe looks perfect and the pictures make my mouth water! The Instant Pot makes short work for those with little time due to working long hours and having long commutes, and all the rest of us! ?
I hope you love this recipe when you get a chance to try it, Jackie! Thank you so much!