Description
This Carne Asada Crockpot Tacos recipe offers a flavorful and tender steak cooked low and slow in a crockpot, infused with citrus and spices. Finished with crispy homemade fried corn tortillas and topped with classic Mexican garnishes like pico de gallo, guacamole, sour cream, and queso fresco, these tacos provide the perfect balance of zest, spice, and crunch for a delicious meal.
Ingredients
Main Ingredients
- 1.5 – 2 lbs flank steak or skirt steak
- 3 tbsp olive oil
- 2 tsp adobo seasoning
- 1 tsp complete seasoning
- ½ tsp cumin
- 1 tsp cracked black pepper (divided)
- 6 garlic cloves (chopped)
- 2 limes (juiced)
- 2 cuties or 1 orange (juiced)
- 1 tbsp red wine vinegar
- ¼ cup water
For Frying
- 1 cup vegetable oil (for frying; adjust as needed)
Taco Ingredients and Toppings
- White corn tortillas (makes about 20 tacos)
- Optional toppings: pico de gallo, guacamole, sour cream, lettuce, queso fresco
Instructions
- Season the Steak: Place the flank steak on a plate and drizzle both sides with olive oil. Rub the oil evenly over the steak, then season both sides with adobo, complete seasoning, cumin, and half of the cracked black pepper. Set aside to marinate briefly.
- Prepare the Marinade: In a small bowl or measuring cup, combine the chopped garlic, lime juice, orange juice, red wine vinegar, water, and the remaining cracked black pepper. Stir well to combine all the flavors.
- Cook in the Crockpot: Place the seasoned steak into the crockpot, then pour the citrus marinade over it. Cover with the lid and cook on high for 4 hours until the meat is tender and infused with flavor.
- Fry the Taco Shells: After the steak finishes cooking, heat vegetable oil in a pan over medium-high heat until hot. Fry each corn tortilla for 30 seconds per side until crispy. Remove and set on a rack-lined baking sheet to drain excess oil. Optionally, place tortillas in taco shell holders to shape them.
- Assemble the Tacos: Start by placing a layer of lettuce inside each fried taco shell, then add generous portions of the shredded or sliced carne asada. Top with pico de gallo, guacamole, sour cream, and sprinkle crumbled queso fresco. Serve immediately and enjoy!
Notes
- For best results, use flank or skirt steak as they become tender and flavorful when slow-cooked.
- If you prefer less tangy tacos, adjust the amount of lime and orange juice in the marinade.
- Use fresh corn tortillas for frying; they crisp up better than flour tortillas in this recipe.
- Be careful when frying tortillas—make sure oil is hot but not smoking to avoid greasy shells.
- Leftover carne asada can be stored in the fridge for up to 3 days and reheated gently before serving.
