Crock-Pot Fajitos
A flavorful slow-cooker fajito dish featuring tender steak, colorful peppers, and spicy jalapenos, perfect for comforting Mexican-inspired meals with easy prep and vibrant flavors.
Ingredients
Instructions
- Cut the steak into medium portions.
- In the crock-pot, combine the steak, sliced onion, red and green peppers, jalapeno (if using), cilantro, chili powder, cumin, garlic, coriander, and salt.
- Add tomatoes to the mixture.
- Cook on low for 8 to 10 hours or on high for about 4 hours until the meat is tender.
- After cooking, shred the meat and return it to the mixture.
- Serve hot by spreading the mixture onto tortillas, adding desired toppings, rolling up, and serving.
Tips & Substitutions
For extra flavor, marinate the flank steak in lime juice and spices for a few hours before cooking. If you prefer a milder dish, omit the jalapeno or use a milder pepper. Feel free to substitute flank steak with chicken or a plant-based protein for varied options. This recipe pairs beautifully with Mexican recipes that include rice or beans for a complete meal.
Serving Suggestions
Serve the shredded steak mixture hot on warm flour tortillas, and top with your favorite garnishes like sour cream, cheese, or avocado. Pair the fajitos with a side of Main Dish Spanish Rice for a filling meal. You can also serve them with a fresh salad or chips and salsa for added texture and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the fajito mixture on the stovetop over medium heat until heated through, or microwave in short intervals, stirring in between. You can also freeze the mixture for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Fajitos contains roughly 466 calories, with 22g protein, 70g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (206% of the Daily Value), and calcium (80% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2079mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute flank steak with other cuts like skirt steak or even chicken. Just adjust the cooking time accordingly; chicken may require less time to become tender.
What can I add to the crock-pot for more flavor?
Consider adding canned tomatoes, black beans, or corn to the mixture for added flavor and nutrition. You can also experiment with different spices such as smoked paprika or cayenne for a kick.
How do I make this recipe vegetarian?
To make this dish vegetarian, swap out the flank steak for a combination of black beans, chickpeas, or a meat alternative like tempeh or tofu. Adjust cooking times, ensuring everything is heated through and flavors meld nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).