These Slow Cooker Street Tacos are an easy dinner idea that the whole family will love. With minimal prep, this quick weeknight meal delivers juicy, high-protein tacos perfect for busy…

Ingredients

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Instructions

Step 1

Start by prepping your ingredients. Finely dice the white onion and chop the fresh cilantro, then set them aside in small bowls. This mise en place will make assembly a breeze later. For the meat, pat the chicken thighs dry with paper towels to ensure they brown nicely later (though we’re using a slow cooker, browning is optional but adds depth). If you have time, sear the ground beef in a skillet over medium-high heat for 3-4 minutes until browned, breaking it into crumbles. This step isn’t mandatory, but it enhances the flavor through the Maillard reaction. Transfer the beef to the slow cooker. Place the chicken thighs on top. Sprinkle the taco seasoning evenly over both meats. Use your hands or a spoon to toss and coat everything well. The seasoning will meld with the juices during cooking, creating a rich, savory broth.

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Step 2

Cover the slow cooker with its lid and set it to LOW heat for 7-8 hours or HIGH heat for 3-4 hours. The beauty of this method is that the collagen in the chicken thighs breaks down, making the meat incredibly tender and shreddable. The ground beef will also become very moist and flavorful. About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the ground beef mixture so the flavors combine. Taste and adjust seasoning if needed—sometimes a pinch of salt or a squeeze of lime brightens everything up. If the mixture seems too liquidy, leave the lid off for the last 15 minutes to allow some evaporation.

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Step 3

While the meat finishes, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap a stack in a damp paper towel and microwave for 45-60 seconds. Warm tortillas are pliable and less likely to crack. To assemble, double up the tortillas (street-style) for sturdiness. Place a generous spoonful of the meat mixture down the center of each tortilla. Top with a sprinkle of diced onion and fresh cilantro. Add a drizzle of salsa verde, a crumble of cotija cheese, and a squeeze of lime. Serve immediately with extra lime wedges and your favorite hot sauce. The combination of warm, juicy meat, crunchy onion, and bright cilantro is absolutely addictive.

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For best results

  • For the best flavor, use homemade taco seasoning. Combine 1 tablespoon chili powder, 1 1/2 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This blend is free of anti-caking agents and preservatives, and you can adjust the heat level by adding cayenne. Store any extra in an airtight jar for up to 3 months.
  • Don't skip the step of searing the ground beef if you have time. The browned bits (fond) that stick to the pan are packed with umami. Deglaze the pan with a splash of water or broth and pour that into the slow cooker to capture every bit of flavor. For the chicken, browning isn't necessary because it will be shredded, but if you want extra color, sear the thighs skin-side down first if using skin-on (though skinless is easier).
  • If you prefer a thicker, less saucy filling, remove the lid for the last 30 minutes of cooking. Alternatively, you can mix in 1-2 tablespoons of tomato paste or a slurry of cornstarch (1 tablespoon cornstarch + 2 tablespoons water) during the last hour to tighten the liquid. This is especially helpful if you're using ground beef with higher fat content.
  • Corn tortillas are traditional for street tacos, but you can use flour tortillas if you prefer. To make them more pliable, warm them directly over a gas flame for about 15 seconds per side using tongs—this gives a slight char and smoky flavor. If using a microwave, wrap them in a damp cloth to steam them soft.
  • Leftover meat can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in a skillet over medium heat with a splash of water or broth to restore moisture. The meat also makes excellent nachos, burrito bowls, or quesadillas.
  • For a lighter version, use ground turkey or chicken breast instead of beef and chicken thighs. Note that leaner meats may dry out more easily, so add a tablespoon of olive oil or a splash of broth before cooking. You can also add a can of diced green chiles for extra moisture and flavor without extra calories.

Variations

  • Vegetarian Street Tacos: Replace the meat with 2 cans (15 oz each) of black beans or pinto beans, drained and rinsed, plus 1 cup of crumbled tofu or tempeh. Add the taco seasoning and a tablespoon of olive oil, then cook on low for 3-4 hours. The beans will become tender and infused with spices. Top with avocado slices and pickled onions for a satisfying plant-based meal.
  • Spicy Chipotle Street Tacos: Add 2-3 chipotle peppers in adobo sauce (minced) along with the taco seasoning for a smoky, spicy kick. You can also stir in a tablespoon of adobo sauce. For extra heat, serve with a habanero salsa or pickled jalapeños. This variation is perfect for those who love bold, fiery flavors.
  • Pork Street Tacos: Substitute the ground beef and chicken with 2 lbs of boneless pork shoulder or pork loin, cut into 2-inch chunks. Cook on low for 8 hours until fork-tender, then shred. The pork pairs beautifully with a tangy tomatillo salsa and fresh radishes. You can also add a splash of orange juice and a pinch of cinnamon for a Yucatán-inspired twist.
  • Fish Street Tacos (Quick Version): While the slow cooker is great for meat, for fish tacos, cook 1 lb of flaky white fish (like cod or tilapia) separately. Season with chili powder and lime, then pan-sear for 3-4 minutes per side. Flake the fish and serve on tortillas with the same toppings. This variation is ready in under 15 minutes and is perfect for a lighter meal.
  • Breakfast Street Tacos: Use the leftover meat (or cook fresh) and scramble eggs into the mixture during the last 10 minutes of cooking. Serve on tortillas with a dollop of sour cream, shredded cheese, and a sprinkle of hot sauce. This is a fantastic way to repurpose leftovers into a hearty breakfast.

Nutrition

  • Calories385 kcal
  • Total Fat18g
  • Saturated Fat7g
  • Cholesterol110mg
  • Sodium620mg
  • Total Carbohydrates28g
  • Dietary Fiber4g
  • Sugars2g
  • Protein32g

Common Questions

Can I use only ground beef or only chicken?
Absolutely! You can use 2 lbs of either ground beef (preferably 85/15) or 2 lbs of boneless chicken thighs. If using only chicken, the cooking time remains the same. For ground beef alone, you might want to drain excess fat after cooking if you prefer a leaner filling. Both options work beautifully, so choose based on your preference or what you have on hand.
How do I store and reheat leftovers?
Store the meat mixture in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over medium heat with a splash of water or broth, stirring occasionally until warmed through (about 5 minutes). You can also microwave it in a covered bowl for 2-3 minutes, stirring halfway. For longer storage, freeze the meat in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this recipe in an Instant Pot?
Yes! To make this in a pressure cooker, use the sauté function to brown the ground beef (optional), then add the chicken, taco seasoning, and 1/2 cup of broth. Pressure cook on high for 15 minutes, then allow a natural release for 10 minutes. Shred the chicken and serve. The cooking time is much shorter, making it a great option if you forgot to start the slow cooker in the morning.
What type of tortillas are best for street tacos?
Authentic street tacos use small corn tortillas (about 4-5 inches in diameter). They are traditionally doubled up to prevent tearing and to hold the filling better. White corn tortillas have a milder flavor, while yellow corn tortillas are slightly more robust. You can find them in the refrigerated section of most grocery stores. Flour tortillas are not traditional but can be substituted if you prefer a softer texture.
How can I make this recipe low-carb or keto-friendly?
To make low-carb street tacos, skip the tortillas and serve the meat over a bed of lettuce or in large lettuce wraps (romaine or butter lettuce work well). You can also use low-carb tortillas if available. The filling itself is high in protein and moderate in fat, making it suitable for keto. Add toppings like avocado, sour cream, and cheese for extra healthy fats.
Can I add vegetables to the slow cooker?
Certainly! Diced bell peppers, onions, and garlic can be added at the beginning for extra flavor and nutrition. Add them along with the meat and seasoning. For softer vegetables like zucchini or mushrooms, add them during the last hour of cooking to prevent them from becoming mushy. You can also stir in a can of diced tomatoes or green chiles for moisture and acidity.
Is it necessary to shred the chicken?
Shredding the chicken is recommended because it allows the meat to blend with the ground beef and soak up the flavorful juices. However, if you prefer chunkier meat, you can leave the chicken thighs whole or slice them. The texture will be different, but still delicious. For the ground beef, you can leave it in crumbles as is.
What are the best toppings for street tacos?
Classic street taco toppings include finely diced white onion, fresh cilantro, salsa verde or roja, crumbled cotija cheese, and a squeeze of lime. You can also add sliced radishes for crunch, pickled jalapeños for heat, or a drizzle of crema (Mexican sour cream). For a twist, try mango salsa or pickled red onions. The key is to keep toppings fresh and simple to let the meat shine.