Description
Tender and flavorful Crock Pot Street Tacos made with seasoned flank steak, slow-cooked to perfection and served on mini corn tortillas with fresh toppings.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 lbs flank steak
- 1/2 white onion, chopped
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 fresh limes, juiced
- 1 bundle cilantro, chopped
- 1 cup beef broth
- 1/4 cup butter
- 24 mini corn tortillas
Instructions
- Place the flank steak in a crock pot and rub it with olive oil to coat evenly.
- In a small bowl, mix garlic, chili powder, paprika, cumin, salt, and pepper, then rub this mixture over the steak.
- Top the steak with juice from one lime, chopped cilantro, and diced onions, then pour beef broth around the steak.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the meat is tender and easy to shred.
- Once cooked, shred the beef using two forks and top with juice from the second lime for added brightness.
- Melt butter in a skillet or on a griddle over medium heat and fry the mini corn tortillas for about 1 minute each until soft and slightly crisp.
- Allow tortillas to cool slightly, then assemble tacos by filling each with shredded beef and your favorite toppings.
Notes
- You can substitute flank steak with skirt steak or sirloin.
- Frying the tortillas in butter adds a rich, authentic flavor.
- Store leftovers in an airtight container for up to 4 days.
- Use two corn tortillas per taco to prevent tearing from juicy meat.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 2g
- Sodium: 788mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 56g
- Cholesterol: 156mg