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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.

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.

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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.
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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)

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Comments

  1. Can I use a shoulder london broil instead of flank/skirt steak? It’s on sale at my grocery store this week so trying to find a recipe for it!

    Reply

    1. Hi Danielle,
      I have never tested that with this recipe, but you could definitely give it a try! Please let me know if you make the recipe! xT

      Reply

  2. 5 stars
    This recipe is so tasty! I want to make it for a party this weekend, do you think I can double the meat recipe and cook it the same time in the crockpot?

    Reply

    1. Thanks so much, Ani!! I would increase your cook time if you are doubling the recipe. I would also be sure all of the ingredients are able to fit in the pot comfortably. xx

      Reply

  3. 5 stars
    I made and it did not disappoint this evening. This is the second consecutive evening of Half Baked Harvest dinner recipes and my family thinks I have definitely “upped” our dinner game. This crockpot meal is easy because the slow cooker does all the work and the toppings are such a nice compliment. Everyone can customize it to how they like to build their taco. It’s an elevated meal yet simple. Thank you for a wonderful recipe. We are saving in our recipe archives!

    Reply

    1. Hi Lauren,
      Wonderful! Thank you so much for making this recipe and your comment, so glad it was a winner! Have the best weekend:)

      Reply

  4. 5 stars
    I always love this recipe. But this time, the store didn’t have flank steak, so I got skirt steak. Any recommendations for cooking using this cut?

    Reply

    1. Hi Kristin,
      Fantastic! So glad to hear this recipe turned out well for you, I appreciate you making it! I would keep the recipe as is with the skirt steak, that should work nicely for you! xx

      Reply

    1. Hey Ashley,
      Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT

      Reply

  6. 5 stars
    Wow! These tacos were great. Flank steak was crazy expensive at my store so I used London broil instead and it turned out so good! I cooked it on low for 6 hours which made it really tender. And don’t skip the broiling step! It created a deeper flavor that paired really well with the sauce.

    Reply

    1. Hey Alexandra,
      Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx

      Reply

  7. 5 stars
    I am a professional chef and Mexican street food expert. I will admit, I was very skeptical of this recipe from the start. Flank steak was not was I was expecting to see. I made this in the slow cooker with little alteration. It shredded easily. Instead of broiling, I returned some jus to the meat with the honey and a little additional salt; then pan seared it until caramelized, like carnitas. The flavor is outstanding, with the perfect char from the natural sugar in the honey(I can’t use an open grill where I live). My two cents: No, it doesn’t fall apart like barbacoa from a chuck roast, but it isn’t supposed to. Carne Asada should have a pleasant chew, like a steak. I never comment on these, but had to. Great recipe. I will be using this for tacos, sopes, sanguches, rice bowls, etc!

    Reply

    1. Hey Daniel,
      Yay!! Love to hear this recipe turned out well for you and was enjoyed! Thank you so much for making it and sharing your feedback! Happy Friday! XxT

      Reply

  8. 3 stars
    Not our favorite. The meat was really tough (and I did not over cook it) and the sauce was strange so I added avocado and jalapeño and some seasoning which helped.

    Reply

    1. Hey Mackenzie,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! x

      Reply

    1. Hey Ellen,
      Wonderful!! So glad to hear that this recipe was enjoyed, thanks for making it! Have a great weekend! xT

      Reply

  11. 5 stars
    I ended up using the instant pot. I did 8mins high pressure and about 12 mins natural release. Delicious! I did let the meat come to room temp about 20 mins with the rub applied and added a tad more beer!

    Reply

  12. Hi, I’m going to try this tomorrow. What I have found if the meat doesn’t shred at 6hrs leave it in another hour and try again. I am thinking the comments about the instant pot is that the timing is off, or I misread it. It’s a lean meat and might take more time or some time for natural release after the 8 mins? I know you mentioned natural release. Would it be high pressure for 8mins and 10 mins or so for natural release? The grill recipe is how we usually cook it but it’s pretty cold out right now and this sounds delicious!

    Reply

    1. Hi Terry,
      Yes, you will want to do 8 minutes on high pressure. I haven’t had any shredding issues with my meat, so hopefully this works well for you! I hope you love the recipe! xT

      Reply

  13. 5 stars
    The meat did seem like it was going to be tough and took a lot to shred it. But once I did , poured the juice over top of it and honey, then caramelize it. It was so perfect! Melts in your mouth! The flavors combined do wonders! Do not skip the fries, I almost did (was tired lol) but decided not to. They add the prefect crunch to the taco! I would pay money for these tacos. Another win

    Reply

    1. Hey Jou,
      Awesome!! Thanks a lot for trying this recipe and sharing your feedback, so glad to hear it was enjoyed:) xx

      Reply

    1. Hi Natasha,
      Broth would also work well for you in place of the beer. Please let me know if you have any other questions! xT

      Reply

      1. Hoping to do this in the oven for the slow roast, what temperature and timing would you suggest?

        Reply

        1. Hi Gina,
          I would probably do 350F for a few hours. Let me know how this recipe turns out for you! xx

          Reply