Slow Cooker Street Tacos

Full of flavor these Slow Cooker Street Tacos are minimal ingredient, fix it and forget it meal that is perfect for any night of the week! Simple ingredients makes this whip up quickly and easily and feeds a crowd! One recipe to keep on your menu rotation for good.

Street Tacos and me are tight. They are absolutely one of my most favorite foods EVER. These Slow Cooker Street Tacos are one of my absolute favorite.

We also make this in our Instant Pot which is really good, and we also adore these Fish Tacos and Chicken Taquitos as great alternatives to taco night.

The flavor alone on these are to die for, I could eat the meat alone with a fork and not even bat an eye. But put together in street taco form is much better.

WHY THIS RECIPE WORKS:

• With simple ingredients all you need to do is put your meat into your crockpot, whisk together your marinade and cook.
• The sauce added to the top of these Street Tacos really adds the citrus and zing that really sets these apart.
• The meat leftover can be used for a variety of things such as quesadillas, burrito bowls or for breakfast.

Our family is just general taco lovers. This Slow Cooker Street Taco recipe is one that they actually request me to make over and over again. It is not too spicy where they cant enjoy it, it has just the right amount of heat.

HOW TO MAKE STREET TACOS, STEP BY STEP:

1. Place your steak in bottom of slow cooker and in bowl or measuring cup mix together your olive oil, orange juice, worcestershire sauce, cilantro, garlic, honey, chili powder and cumin and stir until blended.
2. Pour over your meat and stir around slightly to distribute. Cover and cook on low for about 8 hours.
3. Remove meat from slow cooker and shred, or you can shred it in slow cooker as well, place back in slow cooker and let it soak up the juices.
4. To make your Garlic Lime Sauce in bowl whisk together your olive oil, sour cream, lime juice, lime zest and garlic until combined, serve over tacos with pico de gallo, cojita or queso fresco cheese.

See how simple this Street Taco Recipe is? I mean come on, you really don’t need ALLLLL the ingredients to make a good meal, sometimes simple works best. 

Thats exactly what this recipe is, simple. Plus you can just put it in your slow cooker and go to work and come home having your house smell absolutely delicious.

WHAT BEEF IS GOOD FOR TACOS?

• Flank Steak
• Skirt Steak
• Carne Asada meat (prepackaged labeled as this)

At our local store they prepackage “carne asada” meat to be used in recipes like this, otherwise we love using Flank steak for this recipe when we can find it.

Any thin cut of steak can essentially be used since this is cooked low and slow it helps break down the tough fibers in the steak and make it easy to shred.

CORN VS. FLOUR TORTILLAS:

This is a debate that you will have to figure out yourself. Now I’m more or less a flour tortilla fan, and we actually can find “street taco” sized tortillas at our local grocer.

I know a lot of people are on team corn tortilla, while you can use regular corn or white corn or regular flour tortillas, make sure you get smaller sized, because Street Tacos are meant to be street food, smaller portions for the person on the go.

So whatever your preference, just make sure that you use smaller tortillas because it helps ensure less mess.

WHAT OTHER MEATS MAKE A GOOD STREET TACO?

I love steak in my street tacos, but there are so many other different flavors that you can make with them. You can do grilled steak, grilled chicken, shredded chicken, carnitas, shrimp, fish, etc. 

The flavors are pretty much endless when it comes to this recipe. I do still love the marinade for this, so we prefer making ours in the slow cooker with the steak, but if you want to do chicken, pork or regular steak, you can marinate the meat itself overnight with this marinade recipe.

TIPS AND TRICKS FOR MAKING STREET TACOS:

• Make sure you cook on low, do not take any shortcuts and cook on high, this will produce a tougher cut of meat and you want fall apart.
• Refrigerate the sauce for a little bit before serving, let the flavors marry.
• If you cant find flank steak, skirt steak can also be used.
• Let the meat rest in the liquid after shredding so it can soak up some flavors, if you’re worried about the tacos being too juicy, double up on the tortillas! 

If you’re looking for your new favorite taco recipe and you are short on time and just want be able to fix it and forget it so to speak then these Slow Cooker Street Tacos are just what is calling your name!

If you like this recipe you might also like:

• Sheet Pan Nachos
• Slow Cooker Pork Carnitas
• Sheet Pan Steak Fajitas

Slow Cooker Street Tacos

Easy and flavorful these Slow Cooker Street Tacos are minimal ingredients, full of flavor and a fix it and forget it meal that you will want to add to your regular menu rotation.

5 from 13 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 6 people

Calories: 375kcal

Author: Tornadough Alli

Ingredients

• ▢ 2 lbs flank steak
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup orange juice
• ▢ 1/4 cup worcestershire sauce
• ▢ 1/4 cup cilantro , chopped
• ▢ 1 1/2 tsp minced garlic
• ▢ 1 Tbs honey
• ▢ 1 tsp chili powder
• ▢ 1 tsp cumin
• ▢ Small fajita or street taco tortillas
• ▢ Pico de gallo
• ▢ Cilantro
• ▢ Queso fresco

Garlic Lime Sauce:

• ▢ 1/2 cup sour cream
• ▢ 1 Tbs olive oil
• ▢ 1 clove garlic , minced
• ▢ 2 Tbs lime juice
• ▢ 2 tsp lime zest

Instructions

• Place your steak in bottom of crock pot.
• In bowl mix together your olive oil, orange juice, worcestershire sauce, cilantro, garlic, honey, chili powder and cumin and stir until blended.
• Pour over your meat and stir around slightly to distribute.
• Cover and cook on low for about 8 hours or until tender, remove meat from slow cooker and shred, return to slow cooker and let soak up juices.
• To make sauce combine all ingredients in small bowl and whisk to combine.
• To assemble tacos, place meat on bottom of your tortilla and top with the garlic lime sauce, pico de gallo, cheese and cilantro.

Video

Notes

1. Make sure you cook on low, do not take any shortcuts and cook on high, this will produce a tougher cut of meat and you want fall apart.
2. Refrigerate the sauce for a little bit before serving, let the flavors marry.
3. If you cant find flank steak, skirt steak can also be used.
4. Let the meat rest in the liquid after shredding so it can soak up some flavors, if you're worried about the tacos being too juicy, double up on the tortillas! 

Nutrition

Calories: 375kcal | Carbohydrates: 8g | Protein: 33g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 216mg | Potassium: 669mg | Fiber: 0g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 9.2mg | Calcium: 70mg | Iron: 3.3mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer

ORIGINALLY PUBLISHED MAY, 2017