STEAK FAJITA LETTUCE WRAPS
2 tablespoons fajita spice (see homemade version below)
2 pounds flank steak
1 onion, peeled and sliced
3 cloves garlic, peeled and finely chopped
2 bell peppers, any color, sliced
2 tablespoons coconut aminos or low sodium soy sauce
1 jalapeño, seeds removed and chopped or 1 small can diced jalapeños,
salt and pepper
Large lettuce leaves to wrap fajitas
1 lime, quartered
1 avocado, sliced
1 cup cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1. Place half the onions and bell peppers into the slow cooker pot.
2. Add in steak to pot and sprinkle with seasonings on both sides.
3. Place rest of the ingredients into pot, sprinkle with a bit of salt and pepper, cover and cook on low heat for 6-8 hours or until meat easily pulls apart with two forks.
4. When it’s done, shred with two forks or slice against the grain, place in a lettuce wrap and top with your fave optional toppings. Enjoy!
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Place all ingredients into a small mason jar or an empty baby food jar, seal and give it a good shake. Be sure to label it. Stores well in a dark, dry place. Feel free to double or triple the recipe so you’ll always have extra on hand.
Recipe Cred: Rockin Mom’s Kitchen