These Easy Crockpot Carne Asada Tacos are a breeze to make! Just throw some beef in the slow cooker with spices and let it cook until tender. Topped with a zesty cilantro lime sauce, they’re so tasty!
Perfect for taco night when you want delicious food without the hassle. I love making a big batch and enjoying leftovers for days. Who doesn’t love tacos, right? 🌮
Key Ingredients & Substitutions
Flank Steak or Skirt Steak: Both are great choices for this recipe! If you’re in a pinch, top round or chuck roast works too. These cuts come out tender when marinated and cooked slowly.
Soy Sauce: This adds umami. If you need a gluten-free option, coconut aminos or tamari are tasty substitutes. I sometimes use low-sodium soy sauce to control the saltiness.
Fresh Lime Juice: Lime juice brightens the dish. Fresh is best, but bottled lime juice can work in a hurry. You could also swap in lemon juice if that’s what you have.
Cilantro: Fresh cilantro gives a vibrant flavor. If you’re not a fan, parsley is a mild substitute. Some people even enjoy adding a little mint for a twist!
Sour Cream or Greek Yogurt: Both provide creaminess. You can use dairy-free yogurt or even avocado for a rich, creamy sauce that’s also vegan.
How Do You Ensure Your Carne Asada is Perfectly Tender?
The key to tender carne asada lies in the slow cooking process. By cooking it in a crockpot for hours, the meat breaks down beautifully, making it easy to shred. Here’s how to get it just right:
- Marinate the meat for at least a couple of hours or overnight for deeper flavor.
- Layer the marinade over the steak in the crockpot, ensuring it’s well-coated.
- Set it to low heat for 6-8 hours. This slow cooking infuses flavors and yields tender results.
- After cooking, let it rest briefly before shredding. This ensures juiciness stays locked in.
Enjoy making these delicious tacos with these tips in mind!
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 soy sauce
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup diced onion
- 1 tablespoon olive oil
- Corn or flour tortillas, for serving
For the Cilantro Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation. The cooking time is approximately 6-8 hours on low or 3-4 hours on high in the crockpot. After cooking, you’ll spend a few additional minutes shredding the meat and preparing the sauce, making the total time around 7-8 hours including marinating and cooking time. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, combine the soy sauce, lime juice, orange juice, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Mix well to create a flavorful marinade that will tenderize the meat.
2. Cook the Steak:
Place the flank or skirt steak into the crockpot. Pour the marinade over the meat and make sure it’s well coated. Add diced onion on top for extra flavor. Cover the crockpot with a lid.
3. Slow Cook for Perfect Tenderness:
Set your crockpot to low for 6-8 hours or high for 3-4 hours. The meat should become very tender and shred easily once it’s finished cooking.
4. Shred the Meat:
After cooking, carefully take the meat out of the crockpot and shred it using two forks. Return the shredded meat to the crockpot and mix it with all the juicy marinade. Stir in the chopped cilantro for a fresh touch.
5. Make the Cilantro Lime Sauce:
While the meat is cooking or near the end, prepare the cilantro lime sauce. In a small bowl, mix together sour cream (or Greek yogurt), chopped cilantro, lime juice, minced garlic, and salt and pepper to taste. Adjust the seasoning based on your preference.
6. Warm the Tortillas:
Heat the corn or flour tortillas on a skillet for a few seconds on each side or warm them in the microwave for a soft and tasty taco base.
7. Assemble the Tacos:
To serve, place a generous amount of shredded carne asada on the warm tortillas. Drizzle with the cilantro lime sauce and garnish with extra chopped cilantro.
8. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for added zest. Enjoy your delicious and easy carne asada tacos!
Bon appétit!
FAQ for Easy Crockpot Carne Asada Tacos
Can I Use a Different Cut of Meat?
Absolutely! While flank steak and skirt steak are recommended for their tenderness, you can also use chuck roast or even top round. Just remember that cooking times may vary slightly depending on the cut.
Is There a Way to Make This Recipe Spicy?
Yes! You can easily add heat by including jalapeños or adding red pepper flakes to the marinade. If you like a hot sauce kick, feel free to drizzle your favorite hot sauce over the assembled tacos for an extra layer of flavor.
Can I Make the Cilantro Lime Sauce Ahead of Time?
Definitely! You can prepare the sauce a day in advance. Store it in an airtight container in the fridge, and give it a quick stir before serving to refresh the flavors!
How Do I Store Leftover Carne Asada?
Store any leftover carne asada in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave, adding a splash of broth or water to keep it moist!
