Q1: Can I make Crock Pot Street Tacos with a different cut of meat?

Yes, you can substitute flank steak with skirt steak, sirloin, or even a boneless chuck roast. Just ensure the meat is cooked until tender enough to shred easily.

Q2: How do I prevent my tortillas from tearing or falling apart?

Lightly frying corn tortillas in butter helps make them more pliable and flavorful. Also, doubling up on tortillas (two per taco) adds support for juicy fillings.

Q3: Can I make this recipe ahead of time?

Absolutely. You can cook and shred the beef up to 3 days in advance. Store it in the fridge and reheat with a little broth to keep it moist before assembling tacos.

Q4: Are these tacos gluten-free?

Yes, if you use 100% corn tortillas and check that your broth and spices are gluten-free, this recipe is naturally gluten-free and great for special diets.

Crock Pot Street Tacos - recipe maestro

Name: Crock Pot Street Tacos
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 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 cup beef broth; 1 bundle cilantro, chopped; 1/4 cup butter; 24 mini corn tortillas

Description

Flavorful and easy Crock Pot Street Tacos made with tender flank steak, zesty spices, and fresh toppings. A perfect weeknight meal for beginner cooks.

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 cup beef broth
1 bundle cilantro, chopped
1/4 cup butter
24 mini corn tortillas

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Instructions

Place the flank steak in a slow cooker and rub it with olive oil to coat evenly.
In a small bowl, mix garlic, chili powder, paprika, cumin, salt, and pepper. Rub the spice mix onto the meat.
Top the steak with juice from one lime, chopped cilantro, and diced onion. Pour beef broth around the meat in the crock pot.
Cover and cook on low for 6–8 hours or on high for 3–4 hours until the meat is tender and easy to shred.
Shred the beef using two forks, then pour the juice from the second lime over the shredded meat and stir to combine.
In a skillet, melt butter over medium heat and lightly fry each corn tortilla for about 1 minute until soft and golden.
Let tortillas cool slightly, then fill each with the shredded beef and desired toppings.

Notes

Use two tortillas per taco to prevent breakage from juicy meat.
You can substitute with skirt steak, sirloin, or even chicken.
Frying tortillas in butter enhances flavor and texture.
Leftover beef can be used in burrito bowls or salads.
Store beef and tortillas separately to avoid sogginess.

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