I love fajitas from Mexican restaurants, but when I tried preparing them at home, the meat was always too chewy. Then I tried this recipe in my slow cooker, and my husband and I enjoyed every bite.
—KATIE URSO SENECA, IL
PREP: 25 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 pounds beef top sirloin steaks, cut into thin strips
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
8 teaspoons minced fresh cilantro
1. Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-10 hours or until the meat is tender.
2. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.
PER SERVING 335 cal., 10 g fat (3 g sat. fat), 69 mg chol., 564 mg sodium, 32 g carb., 2 g fiber, 29 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.