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- 2 pounds skirt steak or thin steak of choice, cut into strips
- 1/2 cup fresh lime juice
- 5 tablespoons minced garlic
- 1 tablespoon fajita marinade (we used the one with liquid smoke)
- 2 tablespoons cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 1 red onion, thinly sliced
- 1 yellow onion, thinly sliced
- 3 assorted color bell peppers, thinly sliced
- tortillas for serving
Add the steak to a large baggy.
Add garlic, marinade, lime juice, cumin, and salt & pepper to taste.
Close baggy and mix spices into the meat.
Add onion and bell pepper to the baggy of meat.
Add garlic & chili powders, and seal the baggy.
Mix well again.
Refrigerate for 12-24 hours.
Place baggy ingredients into the slow cooker.
Cover and cook on LOW for 6-8 hours.
Serve with your favorite fajita toppings!
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