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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. 1 star
    I was really excited to make this in my instant pot but unfortunately 8 minutes was not nearly enough. After 8 minutes in the instant pot, the flank steak was no where close to shred-able. I tried putting it in for another 8 minutes, and again for 10 additional minutes, finally it was somewhat shred-able, but I believe the multiple start and stops somewhat ruined the meat. Afterwards, I noticed a few other people pointing this out that the cooking time for instant pot is not nearly enough. Overall, I’m very disappointed with this recipe.

    Reply

    1. Hi Ana! I am really sorry this did not work out for you! Please let me know if there is anything I can help with! xTieghan

      Reply

  2. 5 stars
    Did this recipe a while back, it was FANTASTIC. I’m doubling it to serve to family, do I need to adjust the crock pot time?

    Reply

  3. 5 stars
    This is definitely a recipe I will keep in my back pocket; simple to assemble and plenty of time to get the toppings, fries, and crema sauce ready ♥️I pretty much followed the recipe as is and I don’t think I would do anything different. This was perfect for a lazy Sunday ?? thank you for sharing your creativity and love of good food!

    Reply

  4. 5 stars
    Super easy (can even do it before heading out to work in the morning), and incredibly delicious. Even my two little kids love it, and they’re picky with meat.

    Reply

  5. 5 stars
    Made this today for lunch and it was delish! I usually prefer using the Low cook setting, but I didn’t start in time, so used High in the slow cooker for 3 hours. It was very tasty. I skipped the french fries and and used butter lettuce cups in my attempt to be healthier. The crema was delish as well! I used garlic powder instead of fresh garlic out of personal preference.

    Reply

  6. 5 stars
    Made these yesterday (my first Half Baked Harvest recipe!) and holy cow, they were insanely delicious! Didn’t make the fries, but made the carne asada in the slow cooker and the cilantro garlic lime crema. Didn’t have Mexican beer so used water, and the meat was still SO insanely flavorful! Our meat was a 1.5 pound cut but still used the same amount of spices as the recipe called for. Opted for coating both sides of the meat in kosher salt rather than just using a pinch. The cilantro garlic lime crema was also amazing. At first I thought it was way too much cilantro and onions for the amount of yogurt, but it had a really delicious flavor we absolutely loved – was perfect following the recipe. 10/10, will be making this again (and have to try the fries next time!). Thank you!

    Reply

    1. I am SO happy to hear that you loved these, Abby! Also, welcome to the blog haha. I hope you continue to enjoy my recipes and blog! xTieghan

      Reply

  7. Hi!
    Firstly I want to let you know our family loves your recipes and I’m so happy to have found your blog (and two cookbooks!) ❤️ I had a question about chipotle powder, as I have it at home and I see it in enough recipes but I always omit it because I’m worried it will be too spicy for my 3yr old son (he also loves your recipes ☺️) When you cook with chipotle powder, does the spice lessen ( because on the fingertip it’s pretty spicy!) Also, if I had to give any suggestions on recipes I’d love to see on your blog, it would be some vegan/ vegetarian ones with your added twist of deliciousness! Thank you!!!

    Reply

    1. Thank you so much Amanda! I am so glad this recipe turned out so wonderful for you!! I hope you all continue to enjoy my recipes and blog! xTieghan

      Reply

    1. Hi Lauralee,
      Sure! I would do 2 canned chipotle chilis. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. 5 stars
    Made these tonight and they were delicious! I marinated the steak over night and I actually used a domestic beer (Coors Light) instead of a Mexican beer because that’s what I had. I grilled the steak because my hubby preferred that and I didn’t add the fries and still DELICIOUS. I didn’t feel like cutting the fries since I also have an infant to attend to. I loved the saltiness the feta cheese brought and the pickles onions, yum! My favorite, again, is the sauce. I love using yogurt now instead of sour cream. Thank you for sharing!

    Reply

  12. 5 stars
    I’ll start by saying I’ve made about 100 of Tieghan’s recipes and never ONCE not liked one. This recipe was no exception! I made it for my family tonight, and while I may be partial to crock pot meals (because really, does it get easier?), this recipe was delicious! I did not make the fries, but the steak was perfect and the sauce was an amazing compliment. No leftovers tonight!

    Reply

    1. Ah that is so amazing to hear!! Thank you so much for trying this one and so many others!! xTieghan

      Reply

  13. I love your recipes because I can follow them to the T and they always turn out super gourmet and delicious!! I made this for the 4th of July. Marinated for over 24 hours and we grilled the meat. I made the cream plus all of the toppings except for the fries (ran our of time). OMG everyone loved it and we were all in heaven. Fed multiple families:):):). Thanks loads!!

    Reply

  14. Can these be made without cilantro? What do you recommend for the garlic crema if so? (Don’t like parsley either ?)

    Reply

    1. Hi Lindsay,
      You can just use another green herb that you do enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. I could only find skirt steak but I’m hoping it’s still delicious! Would you suggest the grill or crock pot route?

    Reply

    1. Hi Tess,
      Skirt steak will work well! I would do the crockpot if you have the time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply