Ingredients:

  • 2 lbs (900g) flank steak or skirt steak, trimmed
  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (any colour), thinly sliced
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) chicken broth
  • 1 lime, juiced
  • 1 packet (1 ounce/28g) fajita seasoning
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • Tortillas (flour or corn)
  • Your favorite fajita toppings (sour cream, guacamole, salsa, shredded cheese, etc.)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side for added flavour and texture. This step is optional but highly recommended for a richer taste.
  2. Slice the onion and bell peppers. Mince the garlic.
  3. Place onions and bell peppers in the bottom of the slow cooker.
  4. Place the steak on top of the vegetables.
  5. In a bowl, combine the diced tomatoes, chicken broth, lime juice, fajita seasoning, chili powder, cumin, smoked paprika, salt, and pepper.
  6. Pour the sauce mixture over the steak and vegetables.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the steak is very tender and easily shredded with a fork.
  8. Remove the steak from the slow cooker and shred it using two forks.
  9. Return the shredded steak to the slow cooker and stir to combine with the sauce and vegetables.
  10. Warm tortillas according to package directions.
  11. Serve the steak fajita filling in warm tortillas with your favorite toppings.