Slow Cooked Steak Fajitas

Serves 6

These are healthy, easy, delicious and perfect for Taco Tuesday night here at our house! Slow cooker meals are always a winner in my book! Makes dinner almost effortless! They are also 21 Day Fix and Fix Extreme Approved!

Prep Time

15 min

Cook Time

5 hr 30 min

Total Time

5 hr 45 min

ingredients

1. 1 ½ lbs flank or flat iron steak, preferably grass fed
2. 1 ½ tsp chili powder
3. 1 tsp cumin
4. 1 tsp coriander
5. ½ tsp sea salt
6. ¼ tsp black pepper
7. 2 T liquid aminos (I use Braggs)
8. 1 jalapeno pepper, seeded and chopped (optional)
9. 3 cloves garlic, minced
10. 4– 5 bell peppers, any color
11. 1 yellow or red onion large

instructions

1. Mix together the chili powder, cumin, coriander, sea salt and pepper
2. Rub the spice mixture over all sides of the steak and place it in the slow cooker. Sprinkle the liquid aminos over top
3. Top the steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and add them to the slow cooker
4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
5. Drain the meat and peppers well and serve

serving suggestions

1. Make a clean Fajita bar! Whole wheat tortillas, lettuce leaves for wraps, plain Greek Yogurt, no sugar added salsa, hot sauce, avocado and shredded cheese.

optional

1. Heat up a skillet. Brown a whole wheat tortilla, flip and fill half of it with the fajita steak and peppers, top with cheese and fold over until cheese is melted and tortilla crisps up. (Fajita-dilla!!)

21 day fix containers

1. 1 1/2 cups= 1 Red, 1 Green (measure meat in red container and veggies in green container if possible - this will ensure the highest level of accuracy!) If you add toppings, count accordingly and make sure you don't go over on your blue containers!