|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 4g||14%|
|Total Sugars 1g|
|Vitamin C 21mg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These slow cooker fajitas are amazing! Flank steak is cooked in the crock pot with seasonings then served in tortillas with tomatoes and optional toppings. We used skirt steak in this recipe and the results were excellent.
The flank steak is cut up and slow cooked to perfection with onions, peppers, garlic, and seasonings. Chopped fresh or canned tomatoes are also added to the beef mixture.
Garnish the fajitas with fresh chopped cilantro, sour cream or guacamole, chopped tomatoes, and shredded cheese.
1 1/2 pounds flank steak
1 large onion, quartered and sliced
1 large red bell pepper, thinly sliced
1 medium jalapeño pepper, seeded and coarsely chopped
1 tablespoon finely chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 cup diced tomatoes
12 medium flour tortillas
Sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, optional, for garnish
Steps to Make It
Gather the ingredients.
Cut flank steak into 6 or 8 pieces. Put the beef in the slow cooker and add the sliced onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander, and salt. Add the diced tomatoes and stir to blend ingredients.
Cover the pot and cook on low for 7 to 9 hours, or until the beef is tender and can be shredded easily.
Remove beef from slow cooker and shred. Return meat to slow cooker and stir.
For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.
Serve and enjoy!
- After shredding the steak, toss it with 1 tablespoon each of lime juice and olive oil and let it marinate in the refrigerator for about 30 minutes.