Slow Cooker Jerk Beef Tacos with Mango Salsa


These slow cooker jerk beef tacos are full of caribbean flavor, and are served wrapped in tortillas, and topped with a sweet mango salsa.  The perfect blend of spicy, sweet and savory.  


If you love slow cooker recipes, be sure to check out my Slow Cooker Pinterest board!

Ever since Ben renovated our pantry, I no longer have to trek downstairs to get my massive, heavy slow cooker.  And then I don’t have to trek back down again to get the coconut milk/rice/diced tomatoes that I need for the recipe.  All together, this means I’ve actually been using the slow cooker.  And I’ve gotten a bit less exercise.

I had some preconceived notions about using a slow cooker, which haven’t necessarily turned out to be true:

1) you can dump everything into the slow cooker, press start, and walk away.  It seems like the majority of slow cooker recipes out there require some sort of browning/sauteeing step, and/or adding something to the pot at a later step.  Blerg.

2) The buttons that say 4/6/8/10 hrs are liars!!  {Liars, I tell you!}  If you have a newer model of slow cooker, that is…apparently the older models are much more accurate.  I found out that after 4 hrs on high, chicken is more than ‘done’…it is as tough as a rubber shoe!  Double blerg!

Sigh.  After several not so great recipes which required a browning step, and adding more stuff later on, I got super lazy.  I threw a boneless beef roast into the crockpot with a jerk marinade that was meant for chicken.  Pressed the ‘low-8hrs’ button.  Walked away.  And returned 6 hours later to the most amazing, spicy, superbly delicious meal I’ve ever cooked in the slow cooker: slow cooker jerk beef tacos!

Slow Cooker Jerk Beef Tacos with Mango Salsa

Slow Cooker Jerk Beef Tacos with Mango Salsa


Let’s recap, shall we?  That’s one point for laziness.  Zero points for effort.  Actually, can I take points away from effort, since it also created more dishes?

I used my favorite recipe for jerk chicken.  After 6 hours in the slow cooker surrounded by jalapeños, lime juice, onions, garlic, cinnamon, nutmeg and allspice, this meat was so. very.  flavorful.  And so tender too!  I’ve made it with different cuts of meat; once with some frozen steaks that were so tough when BBQ’ed, was tender and falling apart after being slow cooked.  Once with a cheap boneless beef roast.  Guess what?  I couldn’t tell the difference between the two!

The first time I made this slow cooker jerk beef tacos recipe, I added waaaay too many jalapeños, and spent the majority of the dinner with cheeks flushed, beads of sweat on my forehead and my tongue hanging out of my mouth, and actually panting trying to cool my mouth down {it was a bad flashback to a few meals I had in Thailand 3 years ago!}.  But I still couldn’t stop eating, because these tacos were that good!

Slow Cooker Jerk Beef Tacos with Mango Salsa

Slow Cooker Jerk Beef Tacos with Mango Salsa

The slow cooker jerk beef is good on its own.  But it is even better with the mango salsa.  Promise me you won’t leave out the mango salsa, OK?

This salsa is sweet and cool from the mango, cilantro and lime juice.  Where the beef brings the heat up, this mango salsa cools things back down.  And there is just something about the jerk flavors that go so well with mango.  It is tropical heaven…they are just meant to be together.

We also topped our tacos with a dollop of Greek yogurt, which brought some creaminess {and even more coolness} to the whole mix.  Totally optional, but I recommend it.

So.  These slow cooker jerk beef tacos:  Easy. Cheap.  Flavors are ohmygosh good.  Sweet.  Savory.  Spicy.  Fresh.  Tropical.  And: barely any dishes!

Finally, a slow cooker recipe I can really get behind!

More tacos for your Tuesday!

Slow Cooker Jerk Beef Tacos with Mango Salsa
Prep time
Cook time
Total time
A no fuss slow cooker recipe for a sweet, spicy, tropical dinner.
Serves: 4
Slow Cooker Caribbean Beef
  • 0.5 kg of Beef: Can use a variety of cuts; cheap steaks; boneless roasts
  • 4 garlic cloves, chopped
  • 1 small onion, chopped
  • 2 jalapeños, deseeded and chopped {*this is to my personal taste}
  • ¼ cup lime juice
  • 2 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 tbsp packed brown sugar
  • 1 tbsp thyme leaves
  • 2 tsp ground allspice
  • 2 tsp black pepper
  • ¾ tsp ground nutmeg
  • ½ tsp ground cinnamon
Mango Salsa
  • 2 mangos, cut into ½ cm cubes
  • 2 shallots, diced into small pieces
  • ½ cup loosely packed chopped cilantro
  • ¼ cup lime juice
  • 6 inch flour tortillas (1 package of 10)
  • Greek yogurt
Slow Cooker Caribbean Beef:
  1. Place all ingredients except beef into a food processor, puree until smooth. Scrape into slow cooker; place beef on top and smear with the sauce.
  2. Cook on low for 5-6 hours, until beef is cooked through and tender. Remove from sauce, shred with two forks. Stir sauce in with shredded beef to taste. We used ½ a cup of sauce for a 0.5kg roast.
Mango Salsa
  1. Combine all ingredients in a medium bowl. Cover until ready to serve.
  1. Spread tortilla with beef. Top with Mango. Add a dollop of Greek yogurt, if desired {not photographed}
I added 1 jalapeño at a time to the food processor to get the perfect amount of spice.

Marinade adapted from Gourmet

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