Crockpot Carne Asada Tacos

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Introduction:
Carne asada tacos are a classic Mexican street food favorite — tender, marinated steak grilled to perfection, sliced thin, and piled into warm tortillas. But what if you could get that same juicy, flavorful carne asada without firing up the grill? Enter the crockpot.

This Crockpot Carne Asada Tacos recipe delivers all the bold, zesty, and tender steak flavor with none of the hassle. The slow cooker does the hard work of breaking down the meat into melt-in-your-mouth goodness while soaking it in a tangy, citrusy marinade. Perfect for easy weeknight dinners or casual gatherings.

Why You’ll Love This Recipe:

• Tender, juicy steak cooked hands-off in the crockpot
• Bold, fresh marinade with lime, garlic, and spices
• Easy to shred or slice for tacos, burritos, or bowls
• Makes a big batch perfect for feeding family or parties
• No grill needed — just dump and slow cook

Healthy Highlights:

• Uses lean flank or skirt steak
• Fresh lime juice and herbs pack vitamin C and flavor
• Gluten-free and paleo-friendly (just use corn tortillas)
• Control your sodium and spice levels

Ingredients:

• 2 lbs flank steak or skirt steak
• 4 cloves garlic, minced
• ½ cup fresh lime juice (about 4 limes)
• ¼ cup orange juice
• 2 tablespoons soy sauce or tamari
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro (plus extra for serving)
• Corn tortillas, for serving
• Optional toppings: diced onion, sliced radishes, avocado, salsa, lime wedges

Instructions:

Mix the Marinade:
In a bowl, whisk together the lime juice, orange juice, soy sauce, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper.

Prepare the Meat:
Trim excess fat from the steak if needed. Place the steak in the crockpot and pour the marinade over it, turning to coat the meat evenly.

Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the steak is tender and easily shredded with a fork.

Shred or Slice:
Remove the steak from the crockpot and let it rest for 5 minutes. Shred with two forks or slice thinly against the grain. Return the meat to the crockpot and stir it into the juices for extra flavor.

Serve:
Warm corn tortillas and fill with carne asada. Top with chopped onion, cilantro, avocado, radishes, salsa, and a squeeze of lime.

Crockpot Carne Asada Taco Tips:

• Meat choice: Flank and skirt steak work best for shredding and soaking up marinade flavors.
• Marinate longer: For extra flavor, marinate steak in the marinade mixture in the fridge overnight before slow cooking.
• Add some heat: Toss in sliced jalapeños or a pinch of cayenne to the marinade if you like spice.
• Charred flavor hack: After shredding, quickly sear the meat in a hot skillet for a couple minutes for a grilled flavor boost.

Notes:

• Serves 6
• Store leftover meat in the juices in an airtight container in the fridge for up to 4 days
• Great for meal prep and freezes well without tortillas or toppings

Make It a Meal (and Then Another One):
Serve these tacos with Mexican street corn (elote), a fresh cabbage slaw, or cilantro-lime rice. Use leftover carne asada in burritos, quesadillas, or taco salads for extra meals throughout the week.

Summary:
With this Crockpot Carne Asada Tacos recipe, you get all the tender, tangy, and smoky flavors of classic carne asada without the grill. The slow cooker gently marinates and cooks the steak until it’s fall-apart tender and full of bright citrus flavor. Layer it into warm tortillas with your favorite toppings for an easy taco night that’s bursting with authentic taste.

Whether you’re feeding a crowd or just craving a satisfying weeknight meal, these tacos deliver big flavor with minimal effort.

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