Ingredients
Scale
- 1 lb (450g) chicken breast or beef strips
- 1 large bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lime, juiced
- Fresh cilantro for garnish
- Warm tortillas for serving
Instructions
- Start by slicing the bell peppers and onions into thin strips. Mince the garlic and set everything aside. If using chicken or beef, cut into strips if not pre-sliced.
- In a small bowl, combine chili powder, cumin, smoked paprika, salt, and pepper. Drizzle olive oil over the meat and vegetables then sprinkle the seasoning mixture evenly. Toss everything to coat thoroughly.
- Place the seasoned meat, peppers, onions, and garlic into the crockpot. Cover with lid and cook on low for 4-6 hours or on high for 2-3 hours.
- Once cooked, squeeze fresh lime juice over the fajitas. Garnish with chopped cilantro. Serve hot wrapped in warm tortillas for a flavorful fiesta experience.
Notes
- Optional: Add sliced carrots or zucchini for extra vegetables.
- For a spicier version, include sliced jalapeños.
- Serve with sour cream, shredded cheese, or guacamole for added flavor.
- Best enjoyed fresh but leftovers can be stored refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg