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

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.

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

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.

pre photo of Carne Asada marinating

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.
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. 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.

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!

overhead photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce
How do I get grilled/ charred flavor without a grill?

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.

Slice or shred? What’s right for crockpot carne asada?

If the roast holds together, slice thinly against the grain; if it’s super tender, shred and toss with reduced juices.

My sauce tastes too tangy or too salty—how do I fix it?

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.

Best way to warm tortillas for a crowd?

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

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 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.
View Recipe Comments
overhead photo of Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

This post was originally published on April 27, 2020
4.22 from 822 votes (712 ratings without comment)

Add a Comment

Recipe Rating




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

Comments

  1. 5 stars
    I can’t thank you enough! My husband and daughter loved these tacos, and the transcendent sauce and inspired baked fries beyond! They literally fought over the leftovers! So delicious and a joy to make. Your recipes continue to be a bright spot during this time. Wishing you and your family a beautiful new year!

    Reply

  3. 5 stars
    Amazing – I mis-read the directions and cooked on high for almost 6 hrs (the horror) but my flank steak was a tiny bit bigger and it certainly came out delicious! The blast under the broiler really amped up the flavor. Don’t normally like cilantro – but the combo with the cheese and all the other fixings was fantastic! Used corn tortillas and some what burnt sweet potato fries. Partner liked it so much he had 5. Just amazing. I live in San Diego so know tacos and carne asada – these were as good, albeit a bit different, then my favorite taco shop. Well done!!!

    Reply

  5. Looks delicious! Could I slowcook it in my oven? Maybe in my Creuset for 4 hours on a low heat? I’m just going to give it a try ?

    Reply

    1. Hey Sonja,
      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

      Reply

  6. how would you make this meat in a dutch oven in the oven? or would you opt for stovetop? I don’t have a crock pot! 🙁

    Reply

    1. Hey Itzel,
      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

      Reply

  7. 5 stars
    This was absolutely amazing!!! It was SO easy to make, and has all of my favorite flavors!!!! The lime, garlic, cilantro – YES PLEASE! The effort into getting all the toppings together is SO worth it because it really makes the dish!!!! A definitely new fav in our house!!

    Reply

    1. Hey Jane,
      Sorry this is the new and improved version:) I hope you love the recipe, please let me know if I can help in any other way! xTieghan

      Reply

  12. Great recipe – have made this several times. Only caution is that it didn’t get really tender until I slow-cooked the flank steak for 10-11 hours on low; then it was amazing.

    Reply

  13. 4 stars
    So good! The dinner guests I had were impressed. I took the time to make the pickled onions and they really added to the dish!

    Reply

  14. 5 stars
    Made this for dinner last night and after the first bite my husband said “Is this one of the recipes from that girl you follow on Instagram?” I said yes, and he said “Wow, everything of her’s is always SO good!” – So, needless to say, this recipe (among many other HBH recipes) is husband approved! He asked that it become a staple in our house even! It was SO easy to make and everything tasted amazing! So glad it was just the 2 of us and we have a lot of leftovers… i’m sure it’s going to heat up tomorrow just as good!

    Reply

    1. Haha wow that is so amazing!!! I am so glad you both loved this one, Jessie! I hope you continue to enjoy all of the others you try! xTieghan

      Reply

    1. Hey Josh,
      Yes that would work, I would do high pressure for 8 minutes! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply