Slow Cooker Street Tacos

Jul 13, 2024

This post may contain affiliate links. Please read our disclosure policy.

Add a delicious twist to your Taco night dinner plans with these Slow Cooker Street Tacos. Shredded chuck roast is seasoned with a homemade taco seasoning blend and slow cooked in beef broth and tomato paste. This is a meal the whole family will enjoy!

If you’re looking to feed a crowd or host a Mexican-inspired gathering, add my Slow Cooker Creamy Taco Soup and Slow Cooker Taco Dip to the menu.

overhead shot of slow cooker street tacos on a wooden board.

Recipe Ingredients
Step-by-Step Directions
How to Serve
Recipe FAQs
More Slow Cooker Taco Recipes
Slow Cooker Street Tacos Recipe

These tasty street tacos can be found served from Mexican food trucks and vendors, giving local communities a taste of Mexican culture. And with a simple recipe like this, you can make them in the comfort of your own kitchen using your crock pot.

Recipe Ingredients

ingredients for slow cooker street tacos on a table.

Beef Chuck Roast: I suggest using a 2-3 pound roast to yield plenty of servings. (We also use a chuck roast in our slow cooker Mexican Shredded Beef recipe).
Beef Broth: Creates a delicious juice and marinade for the roast during cooking time.
Tomato Paste: Adds a slight tomato taste to the broth.
Veggies: Onion (diced) and jalapenos (sliced).
Seasonings: Salt and black pepper to taste, cayenne pepper adjusted according to heat preference, ground cumin, smoked paprika, freshly minced garlic cloves, and freshly squeezed lime juice.
Garnish: Fresh parsley or cilantro.
For Serving: Corn or flour tortillas.
Optional Toppings: Salsa, shredded cheese, sour cream, sliced avocado, lime wedges, shredded lettuce.
Full R

Step-by-Step Directions

three images showing how to make slow cooker street tacos.

Step One – In a small bowl, mix together the salt, pepper, cayenne, cumin, and paprika.

Step Two – Season the chuck roast generously on all sides with the spice mixture. Rub in the seasoning well to ensure the chuck roast is completely coated.

Step Three – Heat a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side. (Browning the roast is optional, but highly recommend for the best flavor).

six images showing how to make slow cooker street tacos.

Step Four – In a small bowl, mix together the beef broth, tomato paste, and minced garlic.

Step Five – Place the roast into the slow cooker.

Step Six – Pour the beef broth mixture over the roast in the slow cooker. Add the sliced jalapenos and half of the diced onions around the roast.

Step Seven – Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is tender and shreds easily with a fork.

Step Eight – Once cooked, remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and stir well to coat with the cooking liquid. Mix in the freshly squeezed lime juice and the other half of the diced onions. Adjust the seasoning if necessary.

Step Nine – Warm the tortillas on a skillet or grill pan for 5-10 seconds on each side and set aside. Spoon on some shredded beef with diced onions, and fresh cilantro or parsley. Add any other of your favorite taco toppings. Serve with limes wedges and enjoy!

overhead shot of meat for street tacos in a slow cooker.

How to Serve

The “classic” way to serve street tacos is with a generous amount of meat stuffed inside of small corn or flour tortillas and topped with fresh cilantro, red or green salsa, and lime wedges.
The shredded beef can also be used to make a street taco bowl. Instead of tortillas, place a few scoops of cooked rice or quinoa in the bottom of a bowl then top it with cooked beef. Add garnishes like black beans, diced tomatoes, shredded lettuce, avocado slices, sour cream, and chopped cilantro.
You can also create a street taco salad with mixed greens as the base and top it with garnishes such as halved cherry tomatoes, sliced red onion, crushed tortilla chips, lime wedges, and salsa or taco sauce.
An easy meal variation would be substituting the chuck roast for chicken breasts, and the beef broth for chicken broth. Then you’d have an entirely new meal for Taco Tuesday!

close-up of slow cooker street tacos on a wooden surface.

Recipe FAQs

Do I have to brown the roast first?

While browning the chuck roast before adding it to the slow cooker is optional, it is highly recommended as it adds a depth of flavor to the beef.

How do make this recipe less spicy?

The level of heat in these tacos can easily be adjusted by altering the amount of cayenne pepper used and whether or not you choose to include the seeds from the jalapenos.

Which tortilla type is best for serving?

Both corn and flour tortillas work well with this recipe, though traditionally, street tacos are served on corn tortillas. Choose according to your preference.

How do I store leftover crock pot street tacos?

Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently, adding a splash of beef broth or water to keep it moist.

slow cooker street tacos on a wooden surface with limes.

More Slow Cooker Taco Recipes