Description
Tender and flavorful slow cooker beef fajitas made with juicy strips of beef, bell peppers, and onions, seasoned with classic fajita spices. Perfect for an easy weeknight dinner served with warm tortillas and your favorite toppings.
Ingredients
2 pounds beef flank steak, thinly sliced against the grain
3 bell peppers (1 red, 1 green, 1 yellow), thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1/4 cup lime juice (about 2 limes)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 small flour tortillas
Fresh cilantro leaves, for garnish (optional)
Sour cream, for serving (optional)
Shredded cheddar cheese, for serving (optional)
Sliced avocado, for serving (optional)
Instructions
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to make the fajita seasoning.
Place the thinly sliced beef flank steak in a large bowl. Add half of the minced garlic, half of the lime juice, 1 tablespoon of olive oil, and the fajita seasoning. Toss to coat the beef evenly and let it marinate for 10 minutes while preparing vegetables.
Add the sliced bell peppers and onion to the slow cooker. Drizzle with the remaining 1 tablespoon olive oil and the remaining minced garlic. Toss to combine.
Place the marinated beef strips on top of the vegetables in the slow cooker.
Cover and cook on low for 6 hours, until the beef is tender and the vegetables are soft.
Once cooked, stir the beef and vegetables together in the slow cooker. Squeeze the remaining lime juice over the mixture and toss to combine.
Warm the flour tortillas according to package instructions.
Serve the beef and vegetable mixture on warm tortillas. Garnish with fresh cilantro leaves and your choice of sour cream, shredded cheddar cheese, and sliced avocado.
- Prep Time: 15 minutes
- Cook Time: 6 hours