Have a steak fajita tacos night! This steak fajita taco recipe is easy to make and filled with all your favorite Mexican flavors. This recipe also goes a long way so you can use it to feed your family or make it for a fiesta.
I love making these for a party! It’s so easy to make and the rest is just toppings. The magic behind this recipe is the seasoning and the sauce that brings all of those beautiful flavors to your mouth. To start out, begin with creating your seasoning that you will use as a rub on the flank steak. I use a combination of cumin, chili powder, oregano, mustard, onion powder, roasted garlic and salt. This combination brings a small amount of heat with a number of other great tastes. After mixing your seasonings, fully cover your flank steak.
The next part of these fajitas will add flavor to both your flank steak as well as the accompanying onions and bell peppers. I combine chipotle adobo sauce for a little heat, along with blue agave for a little sweetness that really play well off of each other. Adding fish sauce, Worcestershire sauce and tomato paste give the sauce a savory complexity. Most importantly, the white balsamic and apple cider vinegar not only adds a tangy flavor to the sauce but also helps tenderize the flank steak.
Make sure that your flank steak is evenly distributed to the bottom of the slow cooker and then add the sauce.
The bell pepper and onion can then be layered on top of the sauce.
After 2 hours, pull the steak out and cut into strips. Make sure that you cut perpendicular or across the grain of the meat. Then place the strips back into the crock pot and mix the onions, peppers and sauce.
After another hour your fajitas will be ready to eat.
Some added toppings that I like to provide are shredded cheese, cilantro, lime and sour cream. Sour cream is a must in this dish, to me, it’s not fajita’s unless it has sour cream. yum.
A little bit of time and a ton of flavor, make these steak fajita tacos to jazz up your dinner.
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp roasted garlic powder
- 1 tsp mustard powder
- 1/3 cup white balsamic vinegar
- 1 tablespoon agave
- 2 tablespoons of apple cider vinegar
- 2 chipotle chiles
- 1/2 teaspoon of fish sauce
- 1/2 teaspoon of black pepper
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 lime juice of a whole lime (est 2 tablespoons)
- 1 tablespoon of avocado oil
2 pounds of flank steak
2 medium onions (julienned)
3 tri-color bell peppers (julienned)
Pull out your slow cooker and turn on high.
Put together all the seasoning for the meat in a bowl and mix well, set aside.
Put together all the ingredients for the sauce in a blender or food processor and mix until well blended, set aside.
Julienne the Onions and peppers, set aside.
Take out the steak and cover well with the seasoning, add to slow cooker.
Add fajita sauce and cover steak well (move the steak around to make sure it’s fully covered in sauce).
Add julienned onions and peppers to the top of the steak.
Cook for 3 hours on high.
At two hours you can take the steak out and cut against the grain into strips.
Place steak back in the slow cooker for the next hour in the sauce to keep meat moist.
- Category: mexican
- Method: slow cooker
- Cuisine: tex-mex
Keywords: steak fajita tacos