Carne Asada Tacos
Savor the mouthwatering flavors of our effortless slow-cooker carne asada tacos! With tender marinated beef, zesty lime, and a sprinkle of fresh cilantro, this dish transforms dinner into a fiesta. Just set it and forget it—your taste buds will thank you!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 bunch of cilantro
- corn tortillas
- 1 whole fresh lime
- 1 whole onion
- pepper
🥩Meat & Seafood(2)
- 1 cup of beef broth (240 ml)
- 1.5 lb skirt steak (680 g)
🥛Dairy & Eggs(1)
- queso fresco
🫙Pantry Staples(1)
- avocado oil
🧂Spices & Seasonings(5)
- chili powder
- cumin
- garlic powder
- paprika
- salt
Nutrition (per serving)
Calories
571
Protein
37g
Carbs
30g
Fat
34g
👨🍳 Instructions
- 1
Spray the skirt steak with avocado oil and season with garlic powder, paprika, cumin, chili powder, salt, and pepper.
- 2
Chop up one bunch of cilantro and add half to the crock pot along with half of the chopped onion.
- 3
Squeeze one whole fresh lime over the top and add one cup of beef broth.
- 4
Set the crock pot to low for 3-4 hours or high for 6-8 hours.
- 5
Once done, shred the meat.
- 6
Fry corn tortillas for a few seconds on each side.
- 7
Assemble tacos with shredded meat, cilantro, onion, queso fresco, and lime.
💡 Pro Tips
- ✓Score the skirt steak's surface in a crosshatch pattern (¼-inch depth, 1-inch spacing) before seasoning to increase surface area by 30-40% and allow dry rubs to penetrate the muscle fibers more effectively.technique¼-inch depth, 1-inch spacing, 30-40% surface area increase
- ✓Use low heat for 3-4 hours (190-200°F internal pot temperature) rather than high for 6-8 hours because extended high heat breaks down collagen into gelatin more slowly, yielding more tender meat with better texture retention.timing190-200°F for 3-4 hours (vs. 6-8 hours on high)
- ✓Add lime juice (2-3 tablespoons) during the last 45 minutes of cooking rather than at the start, since citric acid denatures muscle proteins too early when added raw, creating mushy texture; late addition preserves fiber structure while tenderizing the exterior.ingredient2-3 tablespoons, added in final 45 minutes
- ✓Increase beef broth to 1.5 cups because skirt steak has 25-30% intramuscular fat that renders during cooking, and extra liquid prevents the pot from reducing below the meat and creating dry spots that won't shred cleanly.ingredient1.5 cups (vs. 1 cup)
- ✓Fry corn tortillas in 375°F oil for exactly 3-4 seconds per side to gelatinize the starch layer without over-crisping, creating pliable tortillas with structural integrity that won't tear under the weight of wet shredded meat and toppings.technique375°F for 3-4 seconds per side
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Carne Asada Tacos
Savor the mouthwatering flavors of our effortless slow-cooker carne asada tacos! With tender marinated beef, zesty lime, and a sprinkle of fresh cilantro, this dish transforms dinner into a fiesta. Just set it and forget it—your taste buds will thank you!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 bunch of cilantro
- corn tortillas
- 1 whole fresh lime
- 1 whole onion
- pepper
🥩Meat & Seafood(2)
- 1 cup of beef broth (240 ml)
- 1.5 lb skirt steak (680 g)
🥛Dairy & Eggs(1)
- queso fresco
🫙Pantry Staples(1)
- avocado oil
🧂Spices & Seasonings(5)
- chili powder
- cumin
- garlic powder
- paprika
- salt
Nutrition (per serving)
Calories
571
Protein
37g
Carbs
30g
Fat
34g
👨🍳 Instructions
- 1
Spray the skirt steak with avocado oil and season with garlic powder, paprika, cumin, chili powder, salt, and pepper.
- 2
Chop up one bunch of cilantro and add half to the crock pot along with half of the chopped onion.
- 3
Squeeze one whole fresh lime over the top and add one cup of beef broth.
- 4
Set the crock pot to low for 3-4 hours or high for 6-8 hours.
- 5
Once done, shred the meat.
- 6
Fry corn tortillas for a few seconds on each side.
- 7
Assemble tacos with shredded meat, cilantro, onion, queso fresco, and lime.
💡 Pro Tips
- ✓Score the skirt steak's surface in a crosshatch pattern (¼-inch depth, 1-inch spacing) before seasoning to increase surface area by 30-40% and allow dry rubs to penetrate the muscle fibers more effectively.technique¼-inch depth, 1-inch spacing, 30-40% surface area increase
- ✓Use low heat for 3-4 hours (190-200°F internal pot temperature) rather than high for 6-8 hours because extended high heat breaks down collagen into gelatin more slowly, yielding more tender meat with better texture retention.timing190-200°F for 3-4 hours (vs. 6-8 hours on high)
- ✓Add lime juice (2-3 tablespoons) during the last 45 minutes of cooking rather than at the start, since citric acid denatures muscle proteins too early when added raw, creating mushy texture; late addition preserves fiber structure while tenderizing the exterior.ingredient2-3 tablespoons, added in final 45 minutes
- ✓Increase beef broth to 1.5 cups because skirt steak has 25-30% intramuscular fat that renders during cooking, and extra liquid prevents the pot from reducing below the meat and creating dry spots that won't shred cleanly.ingredient1.5 cups (vs. 1 cup)
- ✓Fry corn tortillas in 375°F oil for exactly 3-4 seconds per side to gelatinize the starch layer without over-crisping, creating pliable tortillas with structural integrity that won't tear under the weight of wet shredded meat and toppings.technique375°F for 3-4 seconds per side