Description
These Crock Pot Street Tacos are made with juicy, slow-cooked carne asada, seasoned to perfection with Mexican spices, fresh lime, and cilantro. Served on buttery corn tortillas, they are an effortless and flavorful meal for any occasion.
Ingredients
Scale
- 3 lbs flank steak
- 1 tbsp olive oil
- ½ white onion, diced
- 1 cup beef broth
- 2 tsp minced garlic
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 fresh limes, juiced
- 1 bundle fresh cilantro, chopped
- 24 mini corn tortillas
- ¼ cup butter (for frying tortillas)
Instructions
- Place flank steak in the slow cooker and rub it with olive oil.
- In a small bowl, mix chili powder, paprika, cumin, salt, and pepper, then rub the mixture onto the meat.
- Add lime juice, diced onions, minced garlic, chopped cilantro, and beef broth to the crock pot.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the meat is tender.
- Remove the steak, shred it with two forks, then return it to the slow cooker to soak up the juices.
- Heat a skillet over medium heat, melt butter, and fry each corn tortilla for 1 minute per side until golden.
- Fill each tortilla with shredded carne asada and top with fresh cilantro, onions, and avocado. Serve with lime wedges.
Notes
- Use two corn tortillas per taco to prevent breakage.
- For an extra crispy texture, broil the shredded meat for 5 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican