Description
This Crock Pot Street Tacos recipe makes juicy, tender shredded beef slow-cooked with warm spices, lime, and cilantro. Perfect for easy taco nights, parties, or meal prep.
Ingredients
1 tablespoon olive oil
3 lbs flank steak
½ white onion, chopped
1 cup beef broth
1 bundle fresh cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
2 fresh limes, juiced (divided)
¼ cup butter
24 mini corn tortillas
Instructions
Place the flank steak in the crock pot and rub it with olive oil.
In a small bowl, mix garlic, chili powder, paprika, salt, pepper, and cumin. Rub the seasoning mixture all over the steak.
Top with chopped onion, cilantro, and the juice from one lime. Pour the beef broth around the steak.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is very tender.
Shred the beef directly in the crock pot and stir in the juice from the remaining lime.
Melt butter in a skillet or griddle and lightly fry the mini corn tortillas for about 1 minute until soft and warm.
Serve shredded beef in tortillas with your favorite taco toppings.
Notes
Chuck roast can be used instead of flank steak for extra tenderness.
Store leftover beef with some cooking liquid to keep it juicy.
These tacos are perfect for meal prep and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini tacos
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg