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Slow Cooker Fajitas

 Slow Cooker Fajitas
“I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,” explains Katie Urso of Seneca, Illinois. “Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.”
8 ServingsPrep: 25 min. Cook: 8 hours

Ingredients

  • 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
  • 1 sweet onion, cut into 1/2-inch strips
  • 2 pounds beef top sirloin steaks, cut into thin strips
  • 3/4 cup water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 8 flour tortillas (8 inches), warmed
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 8 teaspoons minced fresh cilantro

Directions

  • Place peppers and onion in a 5-qt. slow cooker. Top with beef.
  • Combine the water, vinegar, lime juice and seasonings; pour over
  • meat. Cover and cook on low for 8-10 hours or until meat is tender.
  • Using a slotted spoon, place about 3/4 cup meat mixture down the
  • center of each tortilla. Top with salsa,cheese and cilantro; roll

2 of 2

Slow Cooker Fajitas (continued)

Directions (continued)

  • up. Yield: 8 servings.
Nutritional Facts: 1 fajita equals 335 calories, 10 g fat (3 g saturated fat), 69 mg cholesterol, 564 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.