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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
Love the recipe! How would you adapt this for an instant pot?
Hey Sara! I have not tested this for the instant pot, so I can’t really say how to adapt it. I would try cooking on high pressure for 20 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! ?Tieghan
I love this recipe! And the addition of french fries? Genius!
Thank you so much Kimberly!
I noticed in your video you do not sear the meat in a pan before putting it in a crockpot. Does it have to be seared first or can you just put it straight in to the crockpot?
Searing the meat does add more flavor, but it’s not needed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Have made these twice for friends and family and EVERYONE loved them!! Definitely a fave now!
Thank you Jeannine!
Hi! I have made these tacos several times and LOVE them! However…am I losing my mind when I say there used to be an additional recipe on this post for the salsa shown?? It was canned tomatoes plus a variety of other things, but now I don’t see it and can’t find it anywhere! Any help??
Hmmm, I am not sure. I have had some trouble with recipes after I swited to a new recipe app. I am going to look into this ASAP. SO sorry for the trouble. Usually my salsas are 1 (14 ounce) can tomatoes, 1 jalapeono, juice of 1 lime juice, 1/4 cup cilantro, pinch of cumin, and a pinch of salt.
Thanks for the response! I actually ended up finding it in my photo roll…I screenshot the recipe last time I made it ? This one actually had two green onions in it, an entire bunch of cilantro, as well as a few tablespoons of olive oil. Best pico recipe I’ve tried.
I did not like this. To say it was too citrusy would be an understatement. The toppings made it more bareable, sure, but the meat was not good. No amount of salt or spice could counteract the citrus overtones.
Hi James,
I am so sorry this did not work out for you. I hope this doesn’t stop you from trying some other recipes on my blog.
Where did the pico de gallo recipe go?
Oh M Geee
This is amazing!!
I followed recipe exactly, I did end up making French fries instead of frozen. I can use that ff recipe for brunch!
This recipe will be on repeat! Thank you for sharing!
So happy you did make your own!! Makes it yummy! Thanks so much Sonia!
Made this last night…..oh my god….it was amazing. I could eat this everyday of my life.
So happy to hear that! Thank you so much Thomas, I am so happy you enjoyed it!
Tieghan! I was looking for a carne asada recipe, and now that your curry ramen recipe is a staple in my house, I knew I’d give this one a try! I started making these yesterday and they’re on “warm” in the slow cooker right now. Just wondering, do you reserve/use the liquid from the beef for anything? Thanks for your recipes!
Hey David!!
I don’t reserve the liquid, but that is mostly because I normally use all of it for the tacos. My family likes a lot of sauce, so I end up just serving it a long side the tacos. Hope you love these! Thanks!
Ok I’ve made these three times because I absolutely love carne asada. However after all the flavors that go into the crockpot and all the amazing smells coming from my kitchen, I was very disappointed by the lack of actual flavor in the carne asada itself. Thankfully, the fries more than make up for the lack of flavor in the meat. I think I just need to add more salt to the meat or bring in some other flavors. Overall as long as you make it all together, it’s bursting with flavor. Just not the meat by itself.
Just made this for the first time and these are delicious! You have such a pretty website – and soo many recipes! Love stopping by here.
So happy you love them! Thanks!!
Can I sub chicken for the meat? This looks amazing!
Yes, chicken with be great!!
I am making this amazing looking dish tonight. Mexican Monday will be delish.
I was hoping that you could help me with something please: if I wanted to use pork instead of beef, how long should I cook it in the slow cooker? I would use the same cut as a pulled pork (which I believe is a pork butt(sp?)). Thanks!
Hey Kyle, I would cook the pork about 6-8 hours on low. This will depend on how many pounds your pork is though. Any 3-4 pound pork butt should cook for 6-8 hours on low. Hope you love this and let me know if you have any other questions.
Thanks!