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Place your flank steak on a plate, drizzle the olive oil over the top, and rub the olive oil onto both sides of the steak. Now season both sides on the steak with adobo, complete seasoning, cumin, and ½ tsp cracked black pepper. Set that aside.
In a measuring cup or small bowl, add chopped garlic, lime juice, orange juice, red wine vinegar, water, and ½ tsp cracked black pepper. Stir that together to combine.
Place the seasoned flank steak into the crockpot and then pour that lime mixture over top of the steak. Pop the lid on the crockpot and cook it on high for 4 hours.
Once your carne asada is done it's time to make the crunchy taco shells. Add vegetable oil to a pan and heat it up. Once the oil is hot add in your corn tortilla and fry it for 30 seconds on each side. Once they're done, set them aside onto a baking sheet lined with a rack so the excess oil can drip off. I placed mine in taco shell holders to form the taco shell shape.
Now just assemble your tacos. I started with lettuce and then add on my carne asada. I topped my tacos with pico de gallo, guacamole, sour cream, and crumbled queso fresco. Enjoy!