Mix together the dry spices with a fork (chili powder, cumin, coriander and pepper).
Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
Turn the slow cooker onto HIGH and cook for 5–6 hours or until the steak can easily be shredded with two forks.
Other fajita fixings: Whole-wheat tortillas, grated low-fat cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, low-fat sour cream, hot peppers, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1798g)|
|Recipe Makes: Servings|
|Calories from Fat: 463 (34%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 238.1mg||73 %|
|Sodium 440.9mg||15 %|
|Potassium 5819mg||153 %|
|Total Carbohydrate 64g||19 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 45g|
|Protein 163.7g||234 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1356
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