Description
Want a Tex-Mex dinner that’s bursting with flavor and perfect for a fun family meal? Fabulous Fajitas are the ultimate recipe! This slow-cooker dish transforms beef sirloin into tender, spicy strips, paired with vibrant red peppers and onions, all wrapped in warm mini tortillas
Ingredients
Scale
- For the Fajitas:
- 1-1/2 pounds beef top sirloin steak, cut into thin strips
- 2 tablespoons canola oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon seasoned salt
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 large sweet red pepper, julienned
- 1 large onion, julienned
- For Assembly and Toppings:
- 8 mini flour tortillas (5 inches)
- Optional: Shredded cheddar cheese, fresh cilantro leaves, sliced jalapeño pepper, avocado
Why These Ingredients Matter
- Sirloin Steak: Lean, tender cut that becomes juicy in the slow cooker.
- Canola Oil: Used for browning, adding flavor and preventing sticking.
- Lemon Juice: Brightens and tenderizes the beef.
- Garlic: Adds savory, aromatic depth.
- Cumin, Chili Powder, Red Pepper Flakes: Deliver warm, smoky, and spicy Tex-Mex flavors.
- Seasoned Salt: Enhances overall taste with a savory blend.
- Red Pepper and Onion: Provide sweet crunch and vibrant color.
- Mini Tortillas: Perfectly sized for handheld fajitas.
- Toppings: Cheese adds creaminess, cilantro brings freshness, jalapeños offer heat, and avocado provides richness.
Substitutions and Variations
- Beef: Swap with chicken breast, pork tenderloin, or shrimp (reduce cooking time for shrimp to 1-2 hours).
- Oil: Use vegetable oil or olive oil.
- Lemon Juice: Replace with lime juice or orange juice for a different citrus note.
- Garlic: Use 1/4 teaspoon garlic powder if fresh isn’t available.
- Spices: Reduce red pepper flakes to 1/8 teaspoon for less heat or add 1/2 teaspoon smoked paprika for smokiness.
- Veggies: Add green bell pepper, mushrooms, or zucchini for variety.
- Tortillas: Use corn tortillas, whole wheat tortillas, or lettuce wraps for low-carb.
- Toppings: Try sour cream, guacamole, salsa, or pickled onions.
- Gluten-Free: Use corn or gluten-free tortillas; check seasoned salt for additives.
- Vegetarian: Replace beef with portobello mushrooms or tofu, cooking for 2 hours total.
Instructions
Step 1: Prep Your Ingredients
- Cut 1-1/2 pounds beef top sirloin steak into thin strips (about 1/4-inch thick).
- Measure 2 tablespoons canola oil, 2 tablespoons lemon juice, 1-1/2 teaspoons ground cumin, 1 teaspoon seasoned salt, 1/2 teaspoon chili powder, and 1/4 to 1/2 teaspoon crushed red pepper flakes.
- Mince 1 garlic clove.
- Julienne 1 large sweet red pepper and 1 large onion (cut into thin strips).
- Set out 8 mini flour tortillas and optional toppings: shredded cheddar cheese, fresh cilantro leaves, sliced jalapeño, and avocado.
Tip: Slice beef against the grain for tenderness; prep veggies while beef browns to save time.
Step 2: Brown the Beef
- Heat Skillet: In a large skillet, heat canola oil over medium heat.
- Brown Beef: Add beef strips and cook until browned, about 5-7 minutes, stirring occasionally. Transfer beef and drippings to a 3-quart slow cooker.
Tip: Brown in batches if needed to avoid overcrowding; a good sear adds rich flavor.
Step 3: Season and Start Slow Cooking
- Add Seasonings: To the slow cooker, stir in lemon juice, minced garlic, cumin, seasoned salt, chili powder, and red pepper flakes until beef is evenly coated.
- Cook First Stage: Cover and cook on High for 2 hours, until the beef is almost tender.
Tip: Stir halfway through to distribute spices; High heat ensures quicker tenderizing.
Step 4: Add Veggies
- Add Peppers and Onions: Stir in julienned red pepper and onion.
- Cook Second Stage: Cover and cook on High for 1 more hour, until beef and vegetables are tender.
Tip: Adding veggies later keeps them crisp-tender, mimicking stovetop fajita texture.
Step 5: Assemble and Serve
- Warm Tortillas: Heat mini tortillas according to package directions (microwave with a damp paper towel for 20-30 seconds or warm in a skillet).
- Fill Tortillas: Spoon beef and vegetable mixture down the center of each tortilla, about 1/3 cup per fajita.
- Add Toppings: Top as desired with shredded cheddar, cilantro, sliced jalapeño, or avocado slices.
- Serve: Serve hot, with extra toppings and lime wedges on the side for squeezing.
Tip: Serve immediately to keep tortillas soft and warm; offer a platter for family-style dining.