Crock Pot Street Tacos
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/crock-pot-street-tacos/
