Crockpot Steak Tacos
Tender, flavorful, and easy to make, these Crockpot Steak Tacos are a game-changer! Slow-cooked top sirloin is seasoned to perfection and shredded for a melt-in-your-mouth taco filling. Perfect for busy weeknights or taco nights, they’re customizable with your favorite toppings and ready to impress!
Equipment
- Crockpot or slow cooker
- Knife
- Cutting board
- Measuring spoons
- Mixing bowl (optional)
- Tongs or two forks (for shredding the meat, I like to use rubber gloves and just shred with my hands.)
- Serving utensils (for assembling tacos)
Ingredients
- 1.5 Lbs Top sirloin steak
- 1 Medium Onion, thinly sliced
- 3 Cloves Garlic, minced
- 2 Cups Beef broth
- 1 Tbsp Chili powder
- 1 Tsp Cumin
- 1 Tsp Smoked paprika
- 1 Tsp Oregano
- ½ Tsp Salt
- ½ Tsp Black pepper
- Juice of 1 lime (Lime Juice works fine too, 2 Tbsp)
- 8-10 Small corn or flour tortillas
Optional Toppings:
- Chopped cilantro
- Diced onions
- Sliced avocado
- Shredded cheese
- Sour cream
- Salsa
- Corn
Instructions
Prep the Steak:
- Trim any excess fat from the steak. Cut it into 2-3 large pieces to fit easily in the crockpot.
Season the Meat:
- In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub this spice mix onto all sides of the steak pieces.
Add Ingredients to Crockpot:
- Place the onion and garlic at the bottom of the crockpot. Add the seasoned steak pieces on top, then pour in the beef broth and lime juice.
Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steak is tender and easily shreds with a fork.
Shred the Meat:
- Once done, remove the steak from the crockpot and shred it with two forks. Return the shredded meat to the crockpot and stir it into the juices to keep it moist and flavorful.
Warm the Tortillas:
- Heat tortillas on a skillet or microwave them wrapped in a damp paper towel.
Assemble Tacos:
- Spoon the shredded steak onto each tortilla, and top with your favorite toppings!