Ingredients
Scale
- 1 lb (450g) chicken breasts or beef strips
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp fajita seasoning (or homemade blend)
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Flour or corn tortillas for serving
- Optional toppings: shredded cheese, sour cream, chopped cilantro, salsa
Instructions
- Thinly slice the chicken or beef, peppers, and onions. Mince the garlic and zest the lime for enhanced flavor.
- In a small bowl, mix fajita seasoning with olive oil, lime juice, salt, and pepper. Toss the sliced meat and vegetables with this marinade evenly.
- Transfer everything into your crockpot. Cover and cook on low for 4-6 hours or on high for 2-3 hours until meat is tender and flavors meld.
- Once cooked, give everything a gentle toss and serve hot on warmed tortillas. Top with cheese, sour cream, or cilantro as desired. Warm tortillas using an air fryer for the best texture.
Notes
- Feel free to substitute chicken with beef or shrimp, or add mushrooms and zucchini for a vegetarian variation.
- For extra spice, add cayenne or hot sauce to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Flexible (gluten-free options available)
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg