Crock Pot Street Tacos

Introduction

Crock Pot Street Tacos offer a delicious and easy way to enjoy tender, flavorful beef with minimal effort. Perfect for a casual dinner or gathering, these tacos combine slow-cooked flank steak with fresh toppings on warm, buttery corn tortillas.

Ingredients

• 3 lbs flank steak
• 1/2 white onion, chopped
• 1 bundle cilantro, chopped
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup beef broth
• 2 fresh limes, juiced
• 1/4 cup butter
• 24 mini corn tortillas

Instructions

1. Step 1: Place the flank steak in the slow cooker and rub it with olive oil.
2. Step 2: In a small bowl, combine the garlic, chili powder, paprika, salt, pepper, and cumin. Rub this spice mixture evenly over the steak.
3. Step 3: Top the seasoned steak with juice from one lime, chopped cilantro, and diced onions. Pour beef broth around the steak in the slow cooker.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and easily shreds.
5. Step 5: Shred the cooked beef with two forks and drizzle with the remaining lime juice, stirring to combine.
6. Step 6: Melt butter in a large skillet or griddle over medium heat. Fry the mini corn tortillas in the butter for about 1 minute until soft and slightly crisp at the edges.
7. Step 7: Allow tortillas to cool slightly before assembling. Stack two mini tortillas per taco and top with the shredded beef and your preferred toppings.

Tips & Variations

• For extra flavor, marinate the steak with the spice rub and lime juice for 1-2 hours before cooking.
• Add diced onions, sliced radishes, or a drizzle of hot sauce to customize your tacos.
• Substitute flank steak with skirt steak for a slightly different texture.
• Use flour tortillas if mini corn tortillas are not available, though corn tortillas provide the most authentic taste.

Storage

Store any leftover shredded beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep tortillas wrapped in foil or in a sealed container to maintain softness, reheating briefly in a skillet before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a slow cooker?

Yes, you can cook the seasoned steak in a covered baking dish in the oven at 300°F (150°C) for about 2.5 to 3 hours until tender. Alternatively, use a pressure cooker to reduce cooking time.

What toppings work best with these street tacos?

Traditional toppings include diced onions, chopped cilantro, sliced radishes, fresh lime wedges, and your favorite salsa or hot sauce. A sprinkle of crumbled queso fresco is also a great addition.

Crock Pot Street Tacos

Print Recipe

★★★★★

4.6 from 53 reviews

Delicious and tender Crock Pot Street Tacos featuring slow-cooked flank steak seasoned with a flavorful blend of spices, topped with fresh cilantro and onions, served on buttery mini corn tortillas. This easy, hands-off recipe is perfect for a casual meal or gathering, delivering authentic Mexican-inspired flavors with minimal effort.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 12 servings (2 mini tortillas per taco, 24 mini tortillas total) 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 lbs flank steak
• 1/2 white onion, chopped
• 1 bundle cilantro, chopped
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup beef broth
• 2 fresh limes, juiced
• 1/4 cup butter

Tortillas

• 24 mini corn tortillas

Instructions

1. Prepare the steak: Place the flank steak in a slow cooker and rub it evenly with olive oil to ensure it stays moist and flavorful during cooking.
2. Season the meat: In a small bowl, mix minced garlic, chili powder, paprika, cumin, salt, and pepper. Rub this spice mixture all over the flank steak thoroughly for maximum flavor infusion.
3. Add aromatics and liquid: Top the seasoned steak with the juice from one lime, chopped cilantro, and diced onions. Pour the beef broth around the steak into the slow cooker, avoiding washing off the seasoning on the meat.
4. Slow cook: Cover the slow cooker and cook the steak on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and shreds easily with a fork.
5. Finish the beef: Once cooked, shred the beef with two forks inside the slow cooker. Drizzle with the remaining lime juice and mix well to combine all flavors.
6. Prepare tortillas: In a large skillet or griddle over medium heat, melt the butter. Fry each mini corn tortilla for about 1 minute until they become soft with slightly crispy edges, then remove and set aside to cool slightly.
7. Assemble tacos: Stack two mini tortillas to form each taco. Spoon the shredded beef onto the tortillas and add your preferred toppings before serving.

Notes

• You can substitute flank steak with skirt steak if preferred.
• For extra heat, add a pinch of cayenne pepper to the spice mix.
• These tacos can be topped with diced onions, additional cilantro, salsa, guacamole, or sour cream according to taste.
• Leftover shredded beef can be refrigerated for up to 3 days or frozen for later use.
• Butter-frying the tortillas adds flavor and texture, but you can warm them in a dry skillet or microwave for a lighter option.

Keywords: Crock Pot, Street Tacos, Slow Cooker Tacos, Flank Steak Tacos, Mexican Tacos, Easy Tacos Recipe