Tender slow-cooked beef with zesty lime and fresh toppings nestled in warm corn tortillas—this recipe delivers everything I crave in a street taco. It’s bold, juicy, and perfect for easy dinners or taco nights. The best part? I let the slow cooker do most of the work while I prep simple, fresh toppings to bring it all together.
Why You’ll Love This Recipe
I love how effortless this dish is. The beef turns out incredibly tender and flavorful after slow cooking with a blend of smoky, spicy seasonings. Whether I’m hosting a casual dinner or meal-prepping for the week, these tacos are always a hit. Plus, I get to customize them with my favorite toppings—fresh cilantro, onions, salsa, and a sprinkle of queso fresco. It’s the kind of meal that feels like a treat without requiring a lot of time in the kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 lbs beef chuck roast
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1 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp cayenne pepper
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1 cup beef broth
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2 tbsp lime juice (about 1 lime)
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¼ cup fresh cilantro, chopped
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Corn tortillas
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Optional toppings: diced onions, chopped cilantro, sliced radishes, salsa, crumbled queso fresco
directions
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I start by seasoning the beef chuck roast with salt and black pepper on both sides.
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Then, I heat olive oil in a large skillet over medium-high heat and sear the beef for about 3 minutes per side until browned.
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Once seared, I transfer the beef to my crock pot.
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In a small bowl, I mix the cumin, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper, then sprinkle it over the beef.
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I pour in the beef broth and lime juice, making sure the beef is well-coated.
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I cover and cook it on low for 8–10 hours or on high for 4–5 hours, until it’s tender enough to shred.
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After cooking, I remove the beef and shred it with two forks.
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I return the shredded meat to the crock pot to soak in the juices for another 15–20 minutes.
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While that finishes, I warm the corn tortillas.
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To assemble, I spoon a generous amount of beef into each tortilla.
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I top them with diced onions, cilantro, sliced radishes, salsa, or crumbled queso fresco—whatever I’m in the mood for.
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I serve them right away while everything’s hot and fresh.
Servings and timing
This recipe serves about 6–8 people, depending on how many tacos I make per person.
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Prep time: 10 minutes
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Cook time: 8–10 hours on low, or 4–5 hours on high
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Total active time: 30 minutes
Variations
When I want to switch things up, I like using flour tortillas for a softer texture or adding a splash of orange juice for a slightly sweet citrus twist. I’ve also made this with shredded chicken thighs using the same seasoning mix—it works great. If I’m feeding a crowd, I serve the beef as part of a taco bar with rice, beans, and a variety of salsas.
storage/reheating
Leftover beef stores really well. I keep it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. To reheat, I warm it on the stove over medium heat or in the microwave, adding a splash of beef broth if it needs moisture. The flavors actually deepen after a day, making the leftovers even more delicious.
FAQs
How do I know when the beef is ready to shred?
I check if it pulls apart easily with a fork. If it’s still tough, I let it cook longer—especially on low. The magic happens when it’s fork-tender.
Can I make this recipe ahead of time?
Yes, I often cook the beef the day before and reheat it in the slow cooker or a pot. It’s great for meal prep or entertaining.
What toppings go best with these tacos?
I love adding diced onions, fresh cilantro, and queso fresco. Radishes add crunch, and a squeeze of lime brings brightness. Salsa or hot sauce is always a good idea.
Can I use a different cut of beef?
Yes, I’ve tried it with brisket or flank steak. Chuck roast is my favorite because it’s flavorful and becomes super tender.
Are corn tortillas necessary?
Not at all. I prefer corn for authenticity, but flour tortillas work too. I always warm them before serving for best texture.
Conclusion
These slow cooker beef street tacos are one of my go-to recipes when I want something comforting, easy, and packed with flavor. The tender beef, fresh toppings, and warm tortillas come together for the perfect bite every time. Whether I’m making them for a weeknight dinner or a casual get-together, they never disappoint.
Print
Slow Cooker Beef Street Tacos
- Prep Time: 10 mins
- Cook Time: Low 8‑10 hours or High 4‑5 hours
- Total Time: 30 mins (active) + slow cook time
- Yield: Serves about 6‑8
- Category: Dinner
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican / Tex‑Mex
- Diet: Halal
Description
Tender slow‑cooked beef with zesty lime and fresh toppings nestled in warm corn tortillas—easy and flavorful street tacos.
Ingredients
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 cup beef broth
- 2 tbsp lime juice (about 1 lime)
- ¼ cup fresh cilantro, chopped
- Corn tortillas
- Optional toppings: diced onions, chopped cilantro, sliced radishes, salsa, crumbled queso fresco
Instructions
- Begin by seasoning the beef chuck roast with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium‑high heat. Once hot, sear the beef chuck roast for about 3 minutes on each side until browned.
- Transfer the seared beef chuck roast to your crock pot.
- In a small bowl, mix together the cumin, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this spice mix over the beef in the crock pot.
- Pour the beef broth and lime juice over the seasoned beef in the crock pot.
- Cover and cook on low for 8‑10 hours or on high for 4‑5 hours, until the beef is tender and can be shredded easily with a fork.
- Once the beef is cooked, remove it from the crock pot and shred it using two forks.
- Return the shredded beef to the crock pot to soak up the juices for an additional 15‑20 minutes.
- Warm the corn tortillas according to package instructions.
- Assemble the tacos by placing a generous amount of shredded beef onto each tortilla.
- Top with your choice of optional toppings: diced onions, chopped cilantro, sliced radishes, salsa, and crumbled queso fresco.
- Serve immediately and enjoy.
Notes
- For extra flavor, marinate the beef in the spice mix overnight before cooking.
- Using corn tortillas gives these tacos a more authentic street taco feel.
- If you prefer less spice, adjust the cayenne pepper to your taste.
- Leftover meat can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- This dish is excellent for gatherings—guests can build their own tacos.
Nutrition
- Calories: 350
