Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-braised beef flank steak seasoned with smoky spices, served in warm corn tortillas topped with a fresh cilantro lime slaw. This mexican-inspired cinco de mayo ready in about 460 minutes pairs beef flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 40 min Cook: 420 min Serves 6 Mexican cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rub 2 pounds of beef flank steak evenly with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it marinate for 30 minutes at room temperature.
  2. Step 2: Place the seasoned flank steak in a slow cooker along with 1 sliced medium yellow onion. Cook on low heat for 6-7 hours until the beef is fork-tender.
  3. Step 3: While the beef cooks, mix 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 2 tablespoons fresh lime juice, and 1/2 teaspoon salt in a bowl to create a bright cilantro lime slaw. Set aside.
  4. Step 4: Once cooked, shred the beef with two forks and mix it with the sliced onions and cooking juices in the slow cooker.
  5. Step 5: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  6. Step 6: Assemble tacos by placing a generous scoop of shredded carne asada on each tortilla, topping with a spoonful of cilantro lime slaw, 1 tablespoon sour cream, and thin slices from 1 jalapeño evenly distributed among tacos. Serve immediately.

Frequently asked questions

How long does Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw take to make?

Total time is about 460 minutes (40 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef flank steak from drying out.

Can I substitute ingredients in Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Carne Asada Tacos with Cilantro Lime Slaw?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes