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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.”
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    8 servings

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 water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.
  • Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.
Nutrition Facts
1 fajita: 335 calories, 10g fat (3g saturated fat), 69mg cholesterol, 564mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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