Slow Cooker Fajitas

Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Slow-Cooker Fajitas, serves 8-10 people

1 1/2 – 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or green pepper, sliced
1 clove garlic, crushed
1 jalopeno chile, seeded and finely chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 cup vegetable oil
1 tB. fresh lemon juice

warm tortillas (I love Tortillaland in the refrigerated section)
sour cream
Cut meat across the grain into 1/2 inch diagonal strips. Place in a slow cook cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on LOW for 6 to 6 1/2 hours. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.

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