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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
Made these tonight and it had AMAZING flavor!! Paired so well with the feta cheese and Greek yogurt sauce. My meat did come out pretty tough (just luck of the batch I guess), but that seems to be the trend with flank steak. What is another similar cut of beef you would consider for the same recipe?
Hi Ellie,
Thanks so much for trying the recipe, I am so glad you enjoyed the flavors. Try using a skirt steak next time or increasing your time in the crockpot. Please let me know if you have any other questions! xTieghan
Imagine having a recipe called “crockpot grilled chicken.” That literally makes no sense. This is why people have wrong ideas about what Mexican food is, lol. I mean there’s even someone commenting “this looks so authentic!” I get some people get inspiration from us, but by labeling this as Mexican you’re making it seem like this is something we actually eat. Not to mention the “Mexican fries.” There’s literally nothing Mexican about that. You can obviously eat what y’all want but when you start calling things Mexican you’re gonna get actual Mexicans questioning you.
Hi! Thank you for this. I stated it “Mexican” because that is where I got the inspiration from. I hope you understand! xTieghan
These are not carne asada tacos. Asada means grilled in spanish. You aint grilling shit here. Shredded beef tacos at best. Damn white people
Made this for taco tuesday last week via the crockpot. Added canned adobo pepper + sauce. As usual, we doubled the spices 🙂 The broiling in honey was ESSENTIAL. The crema was a tasty easy mix, I mashes avocados into it for fun. Boyfriend loved the meat and has been throwing it in everything all week, although I found it was a little dry. Any tips on that? Thanks for a recipe that provided us with tasty/versatile leftovers!
Hi Shelby! I am really glad this recipe turned out so well for the two of you! Thank you for trying it! xTieghan
Making this in the slow cooker today. How do you char your tortillas so beautifully? In the photo are they corn or flour? Thank you.
Hi Amy! I use corn tortillas! I put them over an open flame on my gas stove to get that char. Please be careful not to burn your fingers and they cook quickly! xTieghan
I made this recipe for Cinco de Mayo and it was a HUGE hit. It was also nice that I could make in advance so I could enjoy margaritas with the fam. Also great leftover! Thank you. I have both of your books, but the website has been so fun during the quarantine.
Yes!! So glad this turned out so well for you, Denise! Also, I hope you are loving the recipes in the books!! xTieghan
This recipe was amazing! I used my instant pot to make the meat and it remained juicy and super flavorful, especially after broiling it in the oven with the honey. I will definitely be making this recipe again!
Thank you so much Brenda! xTieghan
Hi Tieghan, I’m so excited to make these for dinner tomorrow. Your recipe mentions 1 TBS of honey but the directions don’t say where to incorporate it. Is it part of the marinade?
Hi Jaymie,
I use the honey is step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Super good! The carne asada came out so flavorful and tender, will definitely be adding to my meal rotations!
Love that!! Thank you so much Natalie! xTieghan
Congrats on the barbacoa tacos… wait, you insist on calling them asada. Asada needs an “asador” or grill. Please don’t called them grilled beef tacos in as crockpot. PS, try it with tri tip. It comes out delicious.
Thank you Nacho! xTieghan
Another winner Tieghan! Turned out perfect! I had three pounds of flank steak and adjusted the recipe slightly and cooked them in the crockpot overnight. Woke up to delicious smells. Olé!
Oh wow that sounds amazing!! Thank you so much for trying this one, Karoline! xTieghan
We made this last night and it was delicious! Everything we hoped it would be.
We followed the instructions of 1/2 a cup of beer added to the slow cooker but by the end of the 6 hours on low, we had barely any liquid left to add before broiling it. Should it be 1 and 1/2 cups of beer added?
Thanks! x
Hi Kate,
Thanks so much for trying the recipe, I am so glad you enjoyed! It is just a 1/2 cup of beer but you could certainly add more. Please let me know if you have any other questions! xTieghan
Made these tacos for Cinco de Mayo and my family loved them!
Thank you so much Lizzie! xTieghan
This was our Cinco de Mayo dinner last night! Absolutely delicious! I followed the recipe (slow cooker version) exactly and it turned out perfect.
Thank you so much Robyn! xTieghan
I saw this post and knew that I wanted to give it a go for Cinco de Mayo.I used just a little over 3lbs of flank steak because I have 2 teenage boys. I doubled the spices and prepped the meat with the spice rub the night before. In the am I added the beer and started the crock. I went for it and tried my hand at making yuca fries instead of regular ones. I will DEFINITELY make this again! It was AMAZING. Thanks for another great recipe.
Yes that is so great! Thank you so much Stacie! xTieghan