Ingredients
- 2 pounds of chicken breast or beef flank steak, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 1/4 cup chicken or beef broth
- 8 small flour or corn tortillas
- Fresh cilantro for garnish
For a vegetarian twist, substitute the meat for firm tofu or extra veggies like mushrooms and zucchini.
Instructions
- Place the sliced chicken or beef in the Crockpot, followed by the sliced bell peppers and onion.
- Add the minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Give everything a good mix to ensure the spices coat the ingredients well.
- Squeeze the lime juice over the mixture and pour in the chicken or beef broth.
- Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The meat should be tender and the vegetables soft.
- Once cooked, give everything a good stir, then adjust seasoning if needed.
- Warm tortillas in a skillet or microwave, then fill them with the delicious fajita mixture.
- Garnish with fresh cilantro and serve immediately.
During the cooking time, I often recall the patience my abuela taught me as we waited for her dishes to reach perfection. Let the Crockpot work its magic while you enjoy your day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International