Steak Tacos {Crock Pot} Recipe

I’m sharing Steak Tacos that use one clever shortcut and a surprising spice combo you won’t expect.

I never meant to make anything fancy, just wanted dinner to be quick, but these Crockpot Steak Tacos changed my whole taco game. The flank steak sings with taco seasoning and becomes messy, bold, impossibly tender Shredded Beef that practically melts in your mouth.

My kids asked for seconds before I was done plating and my husband swore he’d never buy takeout tacos again. I promise its worth the tiny wait and you’ll be texting friends for the recipe, even if you try to pretend you won’t.

Seriously you won’t believe how easy it tastes, no joke.

Ingredients

• Flank or skirt steak: Hefty protein punch, iron rich, can be fatty if not trimmed, very savory
• Taco seasoning: Blend of spices adds smoky, spicy flavor, low cal, watch the sodium
• Lime juice: Bright acidic tang, adds sour freshness, vitamin C boost, cuts richness
• Garlic: Pungent aromatic, adds depth, offers antioxidants, little calories lots of flavor
• Onion: Sweet when cooked, gives body and carbs, helps balance savory meats
• Cilantro: Fresh herby lift, vitamin K, brightens tacos, some find it soapy
• Avocado: Creamy, heart healthy fats, fiber rich, mellows spice and adds silkiness
• Tortillas: Carb base for tacos, corn gives earthy fiber, flour is softer

Ingredient Quantities

• 2 lb (900 g) flank or skirt steak
• 2 tablespoons taco seasoning (or mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper)
• 1 cup (240 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 1/4 cup (60 ml) fresh lime juice (about 2 limes)
• 3 garlic cloves
• 1 medium onion
• 1 tablespoon olive oil (optional)
• 8 to 12 small corn or flour tortillas
• 1/2 cup fresh cilantro
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 to 2 ripe avocados
• 1/2 cup sour cream or Mexican crema
• Salt and black pepper
• 1 to 2 limes for serving

How to Make this

1. Pat the 2 lb flank or skirt steak dry and rub all over with 2 tablespoons taco seasoning or the spice mix (1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp kosher salt, 1/2 tsp black pepper). Add a little extra salt and pepper if you like.

2. If you want deeper flavor, heat 1 tablespoon olive oil in a skillet over medium high and brown the steak 2 to 3 minutes per side, then transfer it to the Crock Pot. If you skip searing it’s still going to be great, just not as crusty.

3. In the Crock Pot put 1 medium onion sliced, 3 garlic cloves smashed or minced, 1 cup beef broth, 2 tablespoons Worcestershire sauce and 1/4 cup fresh lime juice. Nestle the steak into the liquid and give the onions a stir so they sit around the meat.

4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat is very tender and easy to shred with forks.

5. Remove the steak to a board, shred it with two forks or slice thin, skim excess fat from the juices in the slow cooker, then return the shredded steak to the pot to soak up the juices for 10 to 15 minutes. Taste and adjust salt, pepper and a squeeze more lime if needed.

6. While the beef rests, prep toppings: chop 1/2 cup fresh cilantro, shred 1 cup cheddar or Monterey Jack, slice or mash 1 to 2 ripe avocados, and get 1/2 cup sour cream or Mexican crema ready. Cut 1 to 2 limes into wedges for serving.

7. Warm 8 to 12 small corn or flour tortillas by wrapping them in a damp towel and microwaving 30 to 60 seconds or heating each quickly in a dry skillet until pliable. Keep them wrapped so they stay soft.

8. Assemble tacos: pile shredded steak onto a warm tortilla, top with cheese, avocado, a dollop of sour cream or crema, and a sprinkle of cilantro. Squeeze fresh lime over each one.

9. Serve immediately with extra lime wedges and any hot sauce you like. If you want melted cheese, you can open face the tacos and pop them under a hot broiler for about 30 to 60 seconds, just watch them so they do not burn.

Equipment Needed

1. Crock Pot or slow cooker, about 5 to 6 quart
2. Large skillet or cast iron pan for searing
3. Cutting board
4. Good sharp chef’s knife
5. Tongs
6. Measuring cups and measuring spoons
7. Two forks for shredding and a spoon to skim fat
8. Small bowl and spoon to mix the spice or lime juice
9. Microwave safe plate and a damp towel, or a dry skillet to warm tortillas

FAQ

Steak Tacos {Crock Pot} Recipe Substitutions and Variations

• Flank or skirt steak: chuck roast (great for shredding in the crock pot), top sirloin or sirloin tip for slicing, hanger or bavette for similar beefy texture.
• Taco seasoning: a store-bought taco packet, or a quick homemade mix (chili powder, cumin, smoked paprika, garlic/onion powder), or fajita seasoning if thats what you’ve got.
• Beef broth: chicken or veggie broth, water plus a beef bouillon cube or paste, or even a splash of beer for extra depth.
• Sour cream or Mexican crema: plain Greek yogurt (same tang), crème fraîche, or thin regular yogurt with a squeeze of lime.

Pro Tips

1. Season early and let it rest: rub the spice on and, if you can, season the steak 30 minutes to overnight in the fridge. Dont leave it sitting in lime juice for hours though or the acid will start to break the meat down and make it mushy.

2. Sear then deglaze for extra depth: a quick, hot sear gives real flavor, dont crowd the pan. After searing, scrape up the browned bits with a splash of beef broth or Worcestershire and pour that into the cooker so none of that goodness is wasted.

3. Low and slow usually wins: cook on low for best tenderness, high is faster but can make the texture stringier. If the juices look thin near the end, add a little more broth so the shredded meat stays juicy.

4. Shred smart and finish bright: shred across the grain for tender bites, let the meat rest in the juices for 10 to 15 minutes so it soaks in flavor, and add fresh lime and cilantro right before serving for brightness. Warm tortillas properly and keep them wrapped so they stay soft, and if you want melty cheese, do open-faced broil for a minute but watch closely.