Steak Tacos {Crock Pot} Recipe

I’m sharing my Steak Tacos made with a simple marinade and quick sear that deliver bold, unexpected flavor with minimal fuss.

I never thought lazy weeknight food could taste this bold. These Steak Tacos grabbed my attention the first time I tried them, and my family tore into them before I could plate everything.

The flank steak sings with brightness from fresh lime juice and a punch of chopped cilantro, flavors that are loud and memorable, not fussy. I call it my Crockpot Steak Tacos Carne Asada because thats exactly the vibe, but honestly its the kind of recipe you make when you want big flavor and zero pretense.

And yeah, it gets messy, in the best way.

Ingredients

• Steak: Rich source of protein, iron gives deep savory flavor and tender shred-able bites.
• Onion: Adds sweet sharpness when cooked, offers fiber and a nice crunchy contrast raw.
• Garlic: Punchy aroma, small calories, may boost immunity, layers best when slow cooked.
• Lime: Bright citrus tang, adds acidity and freshness, a little sourness cuts fat.
• Cilantro: Herby, floral notes, gives fresh green bite, low calories, some people dont like it.
• Avocado: Creamy texture, full of healthy fats and fiber, makes tacos rich and smooth.
• Tortillas: Carbs for the wrap, corn adds nuttiness and fiber, flour makes softer tacos.
• Cheese: Melty fat and salty tang, adds protein, makes tacos more indulgent and gooey.

Ingredient Quantities

• About 2 pounds flank or skirt steak, trimmed
• 1 medium white or yellow onion, sliced
• 3 large garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup fresh lime juice, about 2 limes
• 2 tablespoons Worcestershire sauce
• 1 tablespoon vegetable oil, optional
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar, optional
• 1/4 teaspoon cayenne pepper, optional
• 8 to 12 small corn or flour tortillas
• 1 small bunch fresh cilantro, chopped
• 1 cup diced white onion, for topping
• Lime wedges
• 1 to 2 avocados, sliced or mashed
• 1 cup shredded cheese like Monterey Jack or cheddar, optional

How to Make this

1. Pat the steak dry and rub both sides with the chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper, brown sugar and cayenne if using. If you want extra flavor, heat the vegetable oil in a skillet over medium high and sear the steak 1 to 2 minutes per side until browned, then transfer it to the crock pot. If you skip searing just place the steak in the crock pot and keep going.

2. Scatter the sliced onion and minced garlic over and around the steak in the crock pot so they cook into the meat.

3. In the same skillet you used to sear (or a bowl if you didn’t sear) pour in the beef broth, fresh lime juice and Worcestershire sauce and scrape up any brown bits from the pan. Pour that liquid over the steak and onions in the crock pot.

4. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the steak is fork tender and shreds easily.

5. Remove the steak to a cutting board or large plate and use two forks to shred it. Skim any excess fat from the surface of the cooking liquid in the crock pot.

6. If you want a saucier filling, ladle the cooking liquid into a skillet and simmer over medium high until it reduces and concentrates, about 5 to 10 minutes. Taste and adjust salt or pepper. Return the shredded steak to the sauce in the skillet or back into the crock pot so it soaks up the juices for a few minutes.

7. Warm the tortillas: heat them briefly in a dry skillet, or wrap a stack in foil and warm in a low oven, or microwave them covered with a damp towel for 30 to 60 seconds. Keep them wrapped so they stay pliable.

8. Build the tacos: divide the shredded steak among 8 to 12 small corn or flour tortillas, top with diced white onion, chopped cilantro, sliced or mashed avocado, and shredded cheese if using. Squeeze lime wedges over everything.

9. Serve right away with extra lime wedges on the side. Leftovers keep well in the fridge for 3 to 4 days, and reheat quickly in a skillet with a splash of water to loosen the sauce.

Equipment Needed

1. Crock pot or slow cooker (4 to 6 quart), big enough for the steak
2. Large heavy skillet for searing and reducing the sauce
3. Chef’s knife, sharp — makes trimming and slicing way easier
4. Cutting board, preferably one for meat and one for toppings
5. Measuring cups and spoons, for the broth lime juice and spices
6. Tongs and two forks for moving and shredding the steak
7. Ladle or large spoon to skim fat and spoon sauce
8. Small bowl and spoon for mixing liquids or holding spices before adding them

FAQ

Steak Tacos {Crock Pot} Recipe Substitutions and Variations

• About 2 pounds flank or skirt steak: try chuck roast (2–3 lb) for shreddable slow cooker tacos, it’ll need longer cook time but comes out super tender; or use sirloin or hanger steak if you want to slice instead of shred.
• 1/2 cup beef broth: swap with beef stock, a cup of dark beer for extra depth, or water plus 1 beef bouillon cube if thats what you have.
• 1/4 cup fresh lime juice: lemon juice works fine in a pinch, bottled lime juice is ok too, or use 1 to 2 tsp rice vinegar plus a pinch of sugar to mimic brightness.
• 8 to 12 small corn or flour tortillas: use lettuce leaves or large cabbage leaves for low carb tacos, or small soft pita/flatbreads if thats what you got on hand.

Pro Tips

– Sear if you can, even just 1 to 2 minutes per side in a hot pan with a little oil. Those browned bits add huge flavor when you scrape them into the broth, plus searing helps keep the meat from tasting flat after hours in the crock pot.

– Let the cooked steak rest a few minutes before shredding, then shred while it is still hot. If you want faster, more even shreds use a stand mixer for 20 to 30 seconds on low. Dont shred it when its cold or you’ll lose juiciness.

– Be careful with the liquid. Skim excess fat, then reduce the cooking juices in a skillet to concentrate flavor, or thicken slightly with a cornstarch slurry if you want it saucier. Taste and adjust salt and lime at the end, because acid and reduction change how salty it reads.

– Warm and store tortillas so they stay pliable, and prep toppings ahead. For corn tortillas heat briefly in a skillet or steam them wrapped in a damp towel, and always squeeze fresh lime on the tacos right before serving to brighten everything up.