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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.
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!
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
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.
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
- zest and juice of 1 lime
- 1-2 cloves garlic, grated
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 2 green onions, finely chopped
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.
This post was originally published on April 27, 2020
I made the instant pot version and the flank steak came out really tough. I would recommend either slow-cooking or increasing the cook time in the instant pot. Other online recipes for IP flank steak call for much longer cook times.
Hey Robert,
Thanks so much for giving the recipe a try, so sorry to hear that the steak was tough! xTieghan
Best tacos ever. I just love them! juicy and so tasty. Thank you for your amazing recipes.
Hi Heidy,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
I agree with one of the other reviewers. Definitely disappointing. The meat was very bland. I wish I would have read that review before I made it.
Hi Karen,
So sorry to hear this. Was there anything you adjusted in the recipe? Please let me know if I can help in anyway! xTieghan
What kind of taco shells do you use and how do you char them up?!
Hi Jo,
I used corn shell and I put them directly over my stove top flame. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Perfect! Just perfect! Super tender and juicy! The whole family loved it, including all my toddlers!
Hey Karlena,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
Delicious! I made homemade guac and Pico as well and the family went on and on about the flavorful meat. Thank you so much for the recipe!
Hey Briana,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
This is one of my favorite recipes! I’ve made it several times and want to make it for a group trip – any tips on making it in advance? And can it be easily doubled?
Hey Jamie,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! The great thing about the crockpot is you can make it and then keep on low to make in advance. If you double, just make sure your pot is large enough to handle it all. xTieghan
A bit disappointing of a recipe mainly because the meat didn’t have a lot of flavor in the end. Definitely needed the sauce and fries to add flavor otherwise would have been super bland even after adding all those ingredients. In general, that has been my experience with a lot of the recipes in the blog and even her books, tons of work and ingredients that don’t result in a super flavorful dish
Hi there! I’m so sorry this recipe didn’t turn out the way you’d hoped! Please let me know how I can help. xTieghan
What about if I want to make a day in advanced in a crock pot? Would it work
I put in the broiler the following day
I’d like to double the recipe to 4lbs of steak. How long should I cook it for?
Super excited to make this dish this weekend!
Hey Lynn,
I would cook the meat on low for at least 8 hours in the crockpot. I hope you love this recipe, please let me know if you give it a try! xTieghan
Your recipes are insane. It’s taken my cooking to another level
Thank you so much!! xTieghan
I just made this tonight and it’s soooo good! I used the grill instructions, and I’ll definitely make again! (Still stuffing my face…)
Hey Nicole,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
What kind of potatoes are your favorite to use for these fries?
Hi Jennifer,
Russet potatoes will work well for you. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! This recipe looks amazing! I plan to make the meat a day in advance in the crockpot, but unfortunately I don’t have a broiler to use (I’m in an apartment and it lights any food on fire…!!). Any advice to reheating or what I can do to carmelize? We don’t have a grill, but I do have a grill top for the stove top if that’s better. Or a cast iron, or just a regular over (425 degrees or under). Would love what you think could work best. Thank you so much!!
Hey there,
You could just toss the meat in the skillet, you could also just skip this step as well the meat will still be delicious straight out of the crockpot:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello sorry if this is a silly question but I wanted to make this to bring to a family gathering. I know 2 there are gluten free. I don’t know much about what they can and can’t have. Is this recipe completely gluten free or how can I make it so it is. And lastly, many don’t like spicy. Can I eliminate the chili powder or will this change to overall taste? Or what can I sub in place of it that isn’t spicy? Thank you
Hey Angelique,
This recipe is completely gluten free as long as use use GF tortillas. To reduce the heat, I would just reduce the chili powder, I wouldn’t completely omit it. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
Thank you so much I wanted to make this for a friend who’s undergoing chemo and who’s gluten free. She doesn’t eat tortilla shells, is there something else I could serve this with or just potatoes? What veggies would complement this best? Thank you
Hey Angelique,
Try the Site brand tortillas, they have great options that are gluten, corn, and grain free. xTieghan
Thank you I meant any other side dish that could complement this? She doesn’t like tortillas in general
You could serve with rice and beans or anything else that she enjoys:)
OMG this looks divine! I would like to make this this weekend but am in the UK and Mexican based ingredients are quite difficult to come by…..I managed to find chipotle chilli paste but cannot find chipotle chilli powder and was wondering how much of the paste I need to substitute for the powder? It is like for like or would you use a different ratio? Thank you lovely!
Hey Lauralea,
I would go ahead and use an equal amount of the paste. I hope you love the recipe, please let me know how it turns out! xTieghan