Our family loves Mexican food, and this flank steak fajita recipe is one of our favorites. The slow cooker tenderizes the flank steak, which has just the right amount of spice. —Twila Burkholder from Middleburg, Pennsylvania,
Ingredients
- 1 beef flank steak (2 pounds), cut into thin strips
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon minced fresh cilantro or parsley
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 medium sweet red pepper, julienned
- 1 medium green pepper, julienned
- 8 flour tortillas (8 inches)
- Optional: Sour cream, salsa and shredded cheddar cheese
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Directions
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Nutrition Facts
1 fajita: 342 calories, 12g fat (4g saturated fat), 54mg cholesterol, 528mg sodium, 31g carbohydrate (1g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
