Carne Asada Crockpot Tacos 🌮
One of our favorite things in my family to order when we go out to eat is carne asada tacos. I made this recipe at home and after my son tried it he told me he’s never had a better carne asada taco at any restaurant or anywhere. In this recipe we are going to make our carne asada right in the crock pot which is going to give us an incredibly tender and flavorful result. You can follow this recipe for the tastiest carne asada and use it for any recipe you like such as a burrito bowl or a carne asada salad, but I am going to show you how I make crunchy street carne asada tacos. You don’t need very many ingredients to hold your own taco tuesday at home. So, grab a lime, an orange, and a few little extras and let’s make it!
I love this using this Hamilton Beach 6-Quart Slow Cooker for my recipes because it has three simple cooking settings, it is easy to clean, dishwasher safe, and easy to carry with the handles.
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
🗒 More Delicious Crockpot Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely! I prepped mine the night before, popped it into the fridge overnight, and then cooked it the next day. I loved the way it turned out!
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Carne Asada Crockpot Tacos
Ingredients
- 1.5 – 2 lbs flank steak or skirt steak
- 3 tbsp olive oil
- 2 tsp adobo
- 1 tsp complete seasoning
- ½ tsp cumin
- 1 tsp cracked black pepper divided
- 6 garlic cloves chopped
- 2 limes juiced
- 2 cuties or 1 orange juiced
- 1 tbsp red wine vinegar
- ¼ cup water
- White corn tortillas makes about 20 tacos
- 1 cup vegetable oil for frying (a little more or less depending on the size of your pan)
- Optional toppings: pico de gallo guacamole, sour cream, lettuce, queso fresco
Instructions
- Place your flank steak on a plate, drizzle the olive oil over the top, and rub the olive oil onto both sides of the steak. Now season both sides on the steak with adobo, complete seasoning, cumin, and ½ tsp cracked black pepper. Set that aside.
- In a measuring cup or small bowl, add chopped garlic, lime juice, orange juice, red wine vinegar, water, and ½ tsp cracked black pepper. Stir that together to combine.
- Place the seasoned flank steak into the crockpot and then pour that lime mixture over top of the steak. Pop the lid on the crockpot and cook it on high for 4 hours.
- Once your carne asada is done it’s time to make the crunchy taco shells. Add vegetable oil to a pan and heat it up. Once the oil is hot add in your corn tortilla and fry it for 30 seconds on each side. Once they’re done, set them aside onto a baking sheet lined with a rack so the excess oil can drip off. I placed mine in taco shell holders to form the taco shell shape.
- Now just assemble your tacos. I started with lettuce and then add on my carne asada. I topped my tacos with pico de gallo, guacamole, sour cream, and crumbled queso fresco. Enjoy!
Video
Notes
- I prepped mine the night before, popped it into the fridge overnight, and then cooked it the next day. So, you can do it like that or you can prep it and then just cook it immediately after.
Nutrition
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