Instructions

1. In a small bowl, combine minced garlic, chili powder, cumin, smoked paprika, salt and freshly ground pepper, and press seasonings into both sides of steak to coat.
2. In a large cast iron skillet (or on SAUTE mode in the Instant Pot) heat oil over medium heat; add beef to pan to sear for 2-3 minutes on both sides.
3. In slow cooker, add seared beef and pour honey, lime, and orange juice over steak. Place lid on slow cooker, and cook on low heat for 8-10 hours. 
4. Once meat is cooked through and fork tender, shred meat with forks and incorporate with juices and seasonings in pot.
5. Just before serving, pierce sweet potatoes with a fork 5-6 times. Place on a microwave-safe plate and cook for 5-10 minutes.
6. Once tender, cut potatoes open horizontally and use a fork to smash the flesh of the sweet potato.
7. Stuff sweet potatoes with shredded carne asada beef, black beans, tomatoes, onion, avocado, cheese and cilantro.