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crock pot street tacos

Crock Pot Street Tacos

The Crispy Chef
These crock pot street tacos are your new favorite lazy dinner hack — tender shredded meat slow-cooked all day with bold spices, loaded into warm corn tortillas, and topped with simple, classic taco fixings. No standing over a stove, no stress. Just dump, forget, and feast.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican-Inspired, Street Food
Servings 6 servings
Calories 360 kcal

Equipment

  • Slow Cooker 6-quart recommended
  • Cutting board
  • Sharp Knife
  • Two forks for shredding
  • Tongs for serving

Ingredients
  

  • 2-3 lbs chuck roast, pork shoulder, or chicken thighs
  • 1 cup beef broth (for beef)
  • 0.5 cup orange juice (for pork)
  • 0.25 cup lime juice (for pork)
  • 0.5 cup chicken broth (for chicken)
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika (or smoked paprika)
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional)
  • 1 large onion, quartered
  • 6 garlic cloves, whole
  • 1 jalapeño, whole or halved
  • 2 bay leaves
  • 2 limes, juiced (for finishing)
  • fresh cilantro, chopped
  • small corn tortillas, warmed
  • diced white onion, for serving
  • lime wedges, for serving
  • salsa verde or pico de gallo
  • optional: cotija, avocado, pickled onions, hot sauce, crema

Instructions
 

  • Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne in a small bowl. Rub all over meat.
  • Add quartered onion, garlic cloves, jalapeño, and bay leaves to bottom of crock pot. Place seasoned meat on top. Pour liquid (beef broth, citrus juice, or chicken broth) around edges of meat.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Low is better for tenderness. Meat is ready when it shreds easily with forks.
  • Transfer meat to cutting board and shred. Discard bay leaves and most of the liquid, keeping about ½ cup. Return shredded meat to pot with reserved liquid. Squeeze in fresh lime juice.
  • Optional but awesome: Spread meat on baking sheet and broil 3–5 minutes until edges are crispy. Return to crock pot or serve immediately.
  • Warm tortillas. Fill with meat and top with onion, cilantro, lime, and salsa. Add extras if you like. Serve hot.

Notes

Use beef, pork, or chicken — this method works with any of them. Make a big batch for meal prep or a crowd. Crisp the meat under the broiler for extra flavor. Freeze extras for easy weeknight dinners. Don't forget the lime and cilantro at the end — they brighten everything.

Nutrition

Calories: 360kcalCarbohydrates: 12gProtein: 32gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 670mgPotassium: 520mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 5mgCalcium: 80mgIron: 3mg
Keyword crock pot tacos, dump and go, easy taco recipe, slow cooker tacos, street tacos
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