Exhibits A, B and C: My Taco Stuffed Peppers, Taco Frittata and Buffalo Nachos
So why make another Mexican dish when I already have all that deliciousness? Well, partly because playing with food is my life (I need to get out more). And partly because, I specifically wanted a Mexican crockpot recipe in my repertoire. ‘Cause if don’t know by now, allow me to enlighten you…
Crockpots are the JAM.
Set it and forget it. Low and slow. Minimal work, maximal benefit. Deep flavors and rich, comforting food. Basically, all the best of cooking without the hassle. Fajitas perfect food for crock-pottery (?), because they aren’t supposed to look pretty, they’re made in large quantities, and they thrive on many spices melting together.
I healthify the traditional recipe, which calls for cooking the meat and veggies in a few big glugs of (usually vegetable) oil. Instead, I add a few special ingredients like tomato paste, honey and tamari, which give my fajitas depth and dimension. Translate: I make ’em taste gooooood, sans unnecessary fat.
This is such a great meal if you don’t have a lot of time to cook, or you just want to get dinner taken care of for the next few nights. It’s also a fun, interactive recipe for families, as you can choose your toppings and amount of filling. Feel free to use all chicken or all beef if you prefer, but I like the contrast in textures!
Oil-Free Crockpot Fajitas
1 lb grassfed sirloin, sliced into 3/4 inch strips
1 lb pastured chicken breasts, sliced into 3/4 inch strips
1 large sweet white onion, sliced into 1/2 inch half-moons
3 bell peppers, sliced into 3/4 inch strips (rec. yellow orange &/or red)
1 tablespoon low sodium tamari or soy sauce
2 tbsp tomato paste
2 tbsp honey
1 teaspoon sea salt (add more to taste, I used 2 tsps)
1 tablespoon chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 1/2 teaspoons paprika
1 teaspoon cumin
1/2 cup low-sodium chicken stock
Combine all ingredients in a crockpot. Stir to roughly distribute spices. Turn to LOW setting and cook for 6-8 hours or on HIGH for 3-4 hours. Taste for seasoning. Serve with tortillas, guacamole, shredded cabbage, cilantro, salsa and lime juice. Or whatever you like!
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Laura Lea is a Certified Holistic chef, recipe developer and food writer based in her hometown of Nashville. Her company LL Balanced is at your service to provide easy, nutritious, family-friendly recipes that will make eating healthy a pleasure and restore balanced to your life. Laura Lea is a Certified Holistic Chef, not a registered dietician, nutritionist or doctor, and her opinion should not be taken as medical advice. Please consult one such licensed professional before making any significant changes to your diet.