These easy Crockpot Carne Asada Tacos are a treat! Tender beef slow-cooked with spices makes every bite full of flavor. And let’s not forget that zesty cilantro lime sauce!
Seriously, these tacos are perfect for any day. I like to load mine up with avocado and fresh veggies. Plus, the slow cooker does all the hard work—how great is that?
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts work well for carne asada, known for their flavorful and tender qualities. If you need a leaner option, try using chicken breast or turkey that can also be marinated and shredded.
Orange Juice: Freshly squeezed gives the best flavor, but bottled works too. If you’re out of orange juice, using apple juice or a splash of vinegar can add a different but tasty twist.
Cilantro: It adds a fresh burst of flavor to both the meat and the sauce. If cilantro isn’t your thing, try parsley for a milder taste, or skip it altogether for preference!
Garlic: Fresh garlic adds great depth. You can use garlic powder in a pinch—about 1/8 teaspoon per clove works well. But I recommend fresh for the best flavor in the sauce!
How Do You Get the Meat Extra Tender in a Crockpot?
The secret to tender carne asada lies in marinating and slow cooking. First, let the steak marinate for at least a couple of hours, ideally overnight. All those flavorful ingredients will deeply infuse the meat.
- When cooking in the crockpot, make sure to cover the meat completely with the marinade.
- Cook on low for 6-8 hours for the best tender results. High heat can make it tougher.
- Once done, always shred the meat with two forks—this helps break down fibers even further.
Perfectly cooked carne asada depends on time—don’t rush it! Enjoy the process and the delicious results.
Easy Crockpot Carne Asada Tacos with Cilantro Lime Sauce
Ingredients You’ll Need:
For the Carne Asada:
- 2 pounds flank steak or skirt steak
- 1/4 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro (optional, for the meat)
For the Cilantro Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
To Serve:
- Small corn or flour tortillas
- Diced onions
- Chopped fresh cilantro
- Sliced avocado or guacamole
- Lime wedges
- Optional: sliced radishes, diced tomatoes, shredded cheese
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus you’ll need 6-8 hours for cooking in the crockpot on low (or 3-4 hours on high). Allow a little extra time to let the flavors blend and the meat get nice and tender. Enjoy your slow-cooked effort!
Step-by-Step Instructions:
1. Prepare the Marinade and Meat:
In a medium bowl, whisk together the orange juice, lime juice, soy sauce, minced garlic, jalapeño (if using), cumin, paprika, chili powder, oregano, black pepper, salt, and olive oil until well combined. This is the flavor base for your tasty carne asada!
2. Marinate the Steak:
Place the flank or skirt steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag or cover the dish, then pop it in the fridge for at least 2 hours, but overnight is best for rich flavor!
3. Cook in the Crockpot:
Transfer the marinated steak and all that delicious marinade into the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. The meat should be super tender and easy to shred when it’s done.
4. Make the Cilantro Lime Sauce:
While the meat is cooking, whip up the cilantro lime sauce! In a small bowl, mix together the sour cream or Greek yogurt, chopped cilantro, lime juice, minced garlic, salt, and pepper. Stir well, then cover and refrigerate until you’re ready to serve.
5. Shred the Meat:
Once the steak is cooked, take it out of the crockpot and shred it with two forks. Return the shredded meat to the crockpot, mixing it back into the juices for extra flavor.
6. Warm the Tortillas:
Prepare your tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, you can wrap them in foil and warm them in the oven.
7. Assemble the Tacos:
Spoon the flavorful shredded carne asada onto your warm tortillas. Load them up with diced onions, chopped cilantro, avocado or guacamole, and a generous drizzle of the cilantro lime sauce. Don’t forget, you can add more toppings like radishes or cheese if you like!
8. Serve:
Ready to dig in? Serve your delicious tacos with lime wedges on the side for a fresh squeeze! Enjoy your homemade carne asada tacos!
These easy crockpot carne asada tacos are sure to be a hit! The slow-cooked beef is bursting with flavor and pairs perfectly with the zesty cilantro lime sauce. Perfect for a cozy dinner or a fun taco night!
FAQ for Easy Crockpot Carne Asada Tacos
Can I Use a Different Cut of Meat?
Absolutely! While flank steak and skirt steak are traditional choices, you can also use chuck roast or even a pork shoulder if you prefer. Just be aware that cooking times may vary slightly depending on the cut you choose.
Can I Prepare the Marinade Ahead of Time?
Yes, you can! Make the marinade a day ahead and store it in the refrigerator. Just place the steak in the marinade when you’re ready to start. Marinating overnight will give you even more flavor!
How Do I Store Leftovers?
Store any leftover carne asada in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or on the stovetop. If you want to freeze it, let it cool completely, then store it in an airtight container or freezer bag for up to 3 months.
Can I Make the Cilantro Lime Sauce in Advance?
Yes, you can! The sauce can be made a day ahead of time and stored in the fridge. Just give it a little stir before serving, as it may thicken slightly when chilled.
