Fajita Friday!

Well, it wasn’t Friday, but we did decide to make some delicious fajitas. Anything that I can use the crock pot for is a big win in my book.  A crock pot meal that’s also Mexican? I’m in love! And so we have Fajita Friday (or Wednesday). For people on the 21 Day Fix, this is one red, one yellow, and 1/2 green.


  • 2 pounds chicken
  • 2 peppers, chopped
  • 2 onions, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoon taco seasoning
  • 1 16 oz jar salsa
  • 1 can tomato paste
  • sour cream (optional)
  • cheese (optional)
  • cilantro (optional)

Put ingredients (except optional ones) in crock pot and cook on low for 6-8 hours. Put on corn tortillas (recipe below) and garnish with sour cream, cheese, and cilantro!

Of course you can buy corn tortillas. If you do, I suggest the fresh ones in the refrigerated area that you have to cook. They are so much better than the shelf stable ones. Even better are the ones you can make!


  • Corn flour – 1 3/4 cup
  • water – 1 1/8 cup

Pour corn flour into a mix. Mix water in with corn flour until thoroughly combined. Knead dough until pliable. If mixture is too stick, add corn flour. If too dry, add water. Roll into 15 balls. Using a tortilla press, a rolling press, or your hands, press each ball of dough flat.

Spray pan with olive oil. Place tortilla in a preheated pan and allow to cook for approximately 30 seconds on each side, until browned and slightly puffy. Transfer to plate and enjoy!




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