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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
We absolutely loved this recipe! Hands down the best Carne asada tacos we have ever had! Thank you so much for sharing all your recipes. I can’t wait to try all the other recipes you have on your website!
I am so glad you have been enjoying my recipes! I hope you continue to! Thank you Kay! xTieghan
This looks amazing! Is there any other kind of meat we could use? I do not have flank steak at the moment.
Hi Kay,
In place of flank steak, I would recommend a skirt steak. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made this, following the recipe for the instant pot. The meat was not done and I had to put it on for another 10 minutes. I reccomend any instant pot users cook at least 25 to 30 minutes in order to achieve the tenderness needed. Mine was very difficult to shred and I cooked it for 8, then 10 on high pressure. The flavors were great.
Hi Jennifer! I am really glad this tasted amazing! Please let me know if there is anything I can help you with! xTieghan
Hi, this recipe looks awesome and can’t wait to try it and love the slow cooker idea. I wondered if I charred the meat on the grill and then put it into the slow cooker afterwards if it would work ok? I don’t mind the extra step, but I’m also wondering if marinading the steaks first, as suggested from another reply, might be best if I do take this extra step when I char them prior to putting them in the Crock-Pot. Any suggestion would be welcome! Thank you!
Hi Stephen,
That would be a great idea! You could absolutely marinate the meat, char, and then add to the slow cooker. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is amazing! The beer in the steak is incredible and such a cool idea. I didn’t have any potatoes so I did it without the fries and it was still incredible. I definitely recommend also pickling your own onions (it is super easy!). The crema garlic sauce of this recipe is also amazing! I had leftovers of this meat and made a taco salad and steak and eggs. This is a recipe i’ll keep coming back to! Thanks Tieghan!
Thank you so much for trying this one, Leila! I am really glad it turned out well for you! xTieghan
This was pretty good. The seasonings were nice, although not very spicy so you might want to add more if you like things hot. We loved the crema, I’ll probably make that by itself just as a dip!
I think the 15 minute prep time must be assuming you’ve already zested the limes, grated the garlic, chopped the cilantro, sliced the potatoes, etc. It took me an hour or so to get everything together and was more work than I’d realized from skimming through the recipe before I started!
Hi! I am really glad this recipe was such a delight! Thank you so much for trying it! Also, I apologize if the prep time was misleading.. It is an estimate for most! xTieghan
Cannot wait to make these! Have you done them in a slow cooker and an instant pot? Don’t know which to use but I have both options!
Hi Nicole,
Yes I have! If you have the time I would suggestion the slow cooker. I hope love the recipe, please let me know if you have any other questions! xTieghan
Made these using my instant pot, followed directions exactly, and the meat was so tough. The sauce was good, the flavor of the meat was good. The fries were just ok. This recipe was a lot of work and I just would not make it again.
Hi Jennifer! I am really sorry to hear that!! Are there any questions I can help with? xTieghan
I’m sure this is a good recipe, but don’t call it carne asada. Asada literally means grilled. Thank you.
Thank you Andoni xTieghan
Hi, I’m wanting to make sure I am reading the InstaPot directions correctly, only 8 minutes? Most recipes I’ve made are closer to 40 minutes for flank steak.
Hi Tammy,
Yes you read correctly, 8 minutes on high. I hope you love the recipe, please let me know if you have any other questions. xTieghan
I can’t stop thinking about these tacos. They are so good and way too easy! The fries really add so much in terms of flavor and texture and that crema! Oh my goodness, what a game changer. This is going in the rotation!
Yes!! So happy to hear that, Laura! Thank you! xTieghan
I ALWAYS read reviews to see how people liked the flavors of said recipe…your reviews are all praise about how it looks….after readng quite a few reviews ( >20) all 5 stars and not one person has made your recipe…looks like fellow bloggers patting each other on the back….PLEASE only review if you ACTUALLY made the recipe..very deceiving for those if us who actually want to know how good the food tastes…thanks
Hi Connie! I am sorry that you did not find a comment you were looking for . I hope you still try this and enjoy it. xTieghan
Well looks decent but its not carne asada its flank steak tacos at best. In order to call it carne asada it has to be grilled over an open flame. Carne asada translates in to grilled meat
Thank you! xTieghan
My boyfriend said this is his favorite thing I’ve ever made for him. So yummy! Not too spicy, in fact I’ll probably kick up the heat next time.
I was also very impressed that the fries turned out nice and crispy!
Thank you so much Sarah! So glad you both loved this one! xTieghan
My husband and I actually meal-prepped these the other week to take for daily lunches. They were delicious and will definitely be added into our lunch rotation!
I am so happy to hear that Lauren! Thank you so much for trying this! xTieghan