These Easy Crockpot Carne Asada Tacos are a treat! You let the beef cook slowly with tasty spices, making it super juicy and full of flavor. Top it off with a fresh cilantro lime sauce!
I love how simple this recipe is. Just toss everything in the crockpot and let it do its magic. I could eat these tacos every day, and the sauce makes them extra special! 🌮💚
Key Ingredients & Substitutions
Flank Steak or Skirt Steak: These cuts are ideal for shredding and are usually more affordable. If you can’t find them, chuck roast or sirloin can be good alternatives, though they may require different cooking times.
Soy Sauce: This adds depth and saltiness. If you’re watching your sodium intake, use low-sodium soy sauce or coconut aminos as a substitute.
Fresh Citrus Juices: Orange and lime juice brighten the dish. If you don’t have fresh juice, bottled citrus juices work in a pinch, but the flavor won’t be quite as vibrant.
Jalapeño: For heat, jalapeños are great, but if you prefer a milder option, skip it or use a bell pepper instead. You can also up the spice with a hotter pepper if you like it spicy!
Cilantro: Fresh cilantro adds a fresh taste, but if it’s not your thing, parsley can be a good substitute for similar color without the distinct flavor.
How Do I Make Tender, Shreddable Carne Asada in the Crockpot?
Cooking the meat low and slow is key to achieve that tender, shreddable goodness. Here’s how:
- Start by seasoning your steak well with the marinade for at least an hour or overnight for deeper flavor.
- Place the steak in the crockpot and make sure it’s covered fully with the marinade.
- Set to low for 6-8 hours or high for 3-4 hours. The low setting usually gives the best texture.
- Check for tenderness—when the meat easily shreds with a fork, it’s done!
Don’t rush this step! The longer and slower the meat cooks, the more tender and flavorful it will be. After shredding, mix the meat back into the cooking juices for extra flavor.
Easy Crockpot Carne Asada Tacos with Cilantro Lime Sauce
Ingredients You’ll Need:
For the Carne Asada:
- 2 lbs flank steak or skirt steak
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup lime juice, freshly squeezed
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped (plus extra for cilantro lime sauce)
- 8-10 small corn or flour tortillas
- Olive oil or cooking spray (for tortillas)
For the Cilantro Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 clove garlic
- Salt and pepper to taste
- 1-2 tbsp water (to thin sauce if needed)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and 6-8 hours for cooking in the crockpot. The long cooking time allows the meat to become tender and flavorful, making it perfect for tacos. Don’t forget to set aside some chilling time if you want the sauce to rest before serving!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together soy sauce, orange juice, lime juice, minced garlic, jalapeño, chili powder, cumin, paprika, salt, and pepper until well combined. This delicious marinade will infuse the meat with great flavor!
2. Cook the Meat:
Place the flank or skirt steak in the crockpot. Pour the marinade mixture over the steak, ensuring it’s well coated. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and easily shreds with a fork.
3. Shred the Meat:
Once cooked, carefully remove the steak from the crockpot and shred it using two forks. Return the shredded meat to the crockpot and mix it well with the juices to keep it moist and flavorful.
4. Make the Cilantro Lime Sauce:
In a blender or food processor, combine sour cream, cilantro, lime juice, garlic, salt, and pepper. Blend until smooth, adding water as needed to reach your desired consistency. This sauce adds a refreshing touch to your tacos!
5. Warm the Tortillas:
While the sauce is blending, warm the tortillas on a skillet or directly on the grill. If you like, brush them lightly with olive oil for extra flavor and crispness.
6. Assemble the Tacos:
Fill each tortilla with a generous amount of shredded carne asada. Drizzle with the cilantro lime sauce and garnish with additional chopped cilantro if you’d like.
7. Serve and Enjoy:
Serve the tacos immediately while they’re warm and flavorful. Enjoy the delicious blend of the tender meat and zesty sauce!
This recipe makes about 8-10 tacos and is perfect for a casual gathering or a family dinner. Enjoy your Easy Crockpot Carne Asada Tacos!
FAQ for Easy Crockpot Carne Asada Tacos with Cilantro Lime Sauce
Can I Use a Different Cut of Meat?
Absolutely! While flank steak or skirt steak are ideal, you can substitute with chuck roast or sirloin. Just keep an eye on the cooking time since different cuts may vary in tenderness.
Can I Make the Cilantro Lime Sauce Ahead of Time?
Yes, you can! The sauce can be made a day in advance. Just store it in an airtight container in the refrigerator. Give it a quick stir before using, as it might thicken slightly.
What Should I Do with Leftover Taco Filling?
Store any leftover carne asada in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop or microwave, and it’s great in burritos, quesadillas, or even on salads!
How Can I Make These Tacos Gluten-Free?
To make these tacos gluten-free, simply replace soy sauce with tamari or coconut aminos. Additionally, use corn tortillas instead of flour tortillas to keep the meal gluten-free!
