Ingredients
Scale
- 1 lb chicken breasts or beef strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and pepper to taste
- Juice of 1 lime
- Tortillas for serving
- Optional toppings: shredded cheese, sour cream, fresh cilantro, salsa
Instructions
- Slice the bell peppers and onion into thin strips. Mince the garlic and set aside.
- Mix chili powder, cumin, smoked paprika, oregano, salt, and pepper in a small bowl. Rub this spice mixture evenly over the meat. Drizzle with olive oil and toss to coat.
- Place the seasoned meat in the crockpot. Add sliced peppers, onions, and minced garlic on top. Squeeze lime juice over everything.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until meat is tender and vegetables are caramelized.
- Stir gently to combine, then serve hot with warm tortillas and toppings like shredded cheese, sour cream, salsa, or cilantro.
Notes
- Marinate the meat for at least 30 minutes for enhanced flavor.
- Use fresh, colorful bell peppers for vibrant taste and appearance.
- Serve immediately for optimal flavor or reheat leftovers gently.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low / 2-3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap (including meat and vegetables)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg