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Easy Crock Pot Street Tacos Recipe | Flavorful Carne Asada Dinner

Slow-cooked carne asada-style beef with bright citrus, garlic, and warm spices for easy, ultra-tender street tacos made entirely in the slow cooker. Finish under the broiler for crispy edges and pile into warm tortillas with classic toppings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 14 street tacos

Ingredients
  

Ingredients

  • 3 pounds beef chuck roast (or flank steak), trimmed and cut into 3–4 large chunks
  • 1 large white onion, sliced
  • 6 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1 orange, juiced (about 1/3 cup)
  • 1/4 cup low-sodium soy sauce (or coconut aminos)
  • 1/4 cup beef broth (or water)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • Warm street-size corn tortillas (or small flour tortillas)
  • Fresh cilantro, chopped
  • White onion, finely diced
  • Lime wedges
  • Salsa (roja, verde, or pico de gallo)
  • Optional: crumbled queso fresco
  • Optional: sliced radishes
  • Optional: avocado
  • Optional: jalapeños

Instructions
 

Instructions

  • Whisk together lime zest and juice, orange juice, soy sauce, beef broth, olive oil, and apple cider vinegar, then stir in cumin, chili powder, smoked paprika, oregano, salt, black pepper, and red pepper flakes.
  • Scatter the sliced onions in the bottom of the slow cooker.
  • Season the beef chunks with a pinch of salt and pepper and place them on top of the onions.
  • Pour the citrus-spice mixture over the beef and sprinkle the minced garlic over everything.
  • Cook on Low for 8 to 9 hours until the beef is very tender and shreds easily, or on High for 4 to 5 hours.
  • Transfer the cooked beef to a board and shred with two forks, then skim excess fat from the cooking liquid.
  • Toss the shredded beef with 1/2 to 3/4 cup of the cooking liquid to keep it juicy.
  • For crispy edges, spread the beef on a sheet pan and broil for 3 to 5 minutes until caramelized in spots, then spoon over a little more cooking liquid.
  • Warm the tortillas in a dry skillet or over a gas flame until soft and lightly charred, keeping them wrapped in a towel.
  • Fill tortillas with the beef and top with diced onion, cilantro, a squeeze of lime, salsa, and any additional desired toppings.

Notes

Serves about 12–16 street tacos depending on filling. Taste and adjust salt at the end since soy sauce adds salinity. For extra heat add more red pepper flakes, a diced jalapeño, or chipotle in adobo. Meat can be made ahead; it improves after resting in its juices. Store beef with its liquid up to 4 days refrigerated or 3 months frozen; reheat with a splash of juices and broil briefly to re-crisp. Warm tortillas just before serving.