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Slow Cooker Flank Steak Street Tacos

Dustin’s Recipe:

If you’ve ever wanted to bring the flavor of authentic street tacos into your kitchen without the fuss, this recipe is for you. These Slow Cooker Flank Steak Street Tacos are one of my favorite weeknight (or weekend!) dinners.

 

I love them because they’re the perfect combination of low-effort and high-reward. The slow cooker does all the work: tenderizing the beef until it practically falls apart—while a quick butter-fried tortilla step at the end gives you that irresistible taco truck flavor. It’s a recipe that feels restaurant-worthy, but you can pull it off in your own kitchen with minimal effort.

Slow Cooker Flank Steak Street Tacos

Ingredients

  • 1 tablespoon olive oil

  • 3 lbs flank steak

  • ½ white onion, chopped

  • 1 cup beef broth

  • 1 bundle cilantro, chopped

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 teaspoons garlic (minced or powder)

  • 1 tablespoon chili powder

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 2 fresh limes (juiced)

  • ¼ cup butter

  •  

  • 24 mini corn tortillas

Directions

  1. Prep the steak: Place the flank steak into the slow cooker and rub it with olive oil.

  2. Season generously: In a small bowl, combine garlic, chili powder, paprika, salt, pepper, and cumin. Rub the spice blend over the steak.

  3. Layer the flavor: Add juice from 1 lime, the chopped cilantro, and diced onion on top of the steak. Pour the beef broth around (not on top of) the steak.

  4. Cook low and slow: Cover and cook on low for 6–8 hours or high for 3–4 hours until the beef is tender and easy to shred.

  5. Shred it up: Remove the steak, shred with two forks, then stir in the juice of the second lime.

  6. Fry the tortillas: In a large skillet, melt butter. Fry each mini corn tortilla for about 1 minute per side until lightly golden.

  7. Assemble the tacos: Fill tortillas with shredded beef and top with your favorite garnishes: think fresh salsa, queso fresco, avocado, or pickled onions.

 

Topping Ideas

  • Classic: Chopped onions, cilantro, and lime wedges.

  • Creamy: Sour cream or chipotle crema.

  • Fresh: Diced tomatoes, avocado slices, or shredded lettuce.

  • Spicy: Jalapeños, hot salsa, or pickled red onions.

Common Q&As

Can I use a different cut of beef?
Yes! Chuck roast or brisket both work beautifully in this recipe if flank steak isn’t available.

 

Do I have to fry the tortillas in butter?

Not at all, but it makes them extra delicious. You can also toast them dry on a skillet or use a light spray of olive oil for a healthier option.

 

Can I make this ahead of time?
Definitely. The shredded beef stores well in the fridge for up to 4 days or the freezer for up to 3 months. Just reheat and serve on fresh tortillas.

 

How do I make it spicier?
Add cayenne pepper to the seasoning mix, or top your tacos with a spicy salsa.

 

Can I double this recipe for a party?
Yes! This recipe is fantastic for feeding a crowd. Just make sure your slow cooker is big enough (or use two).