Melt-In-Your-Mouth Fajitas {make these now!}

I’ve got Mexico on my mind. Not just because of the change in seasons,but Regan and I just booked a last minute trip to Cancun in December – without Will, for a good friend’s wedding {#countingdownthedays} and I’m so excited.

In case you didn’t know, Mexico is my jam. I just love Mexican food: tacos, fajitas, chips + salsa, pozole, margaritas… #allthethings, all my favorite {seriously, it’s a problem}. Also, I love the dry heat and warmth of the sun – obviously. We usually always take a respite from the winter and go there in February, but in celebration of our upcoming getaway and since winter has decided to take root pretty early around these parts {it “snowed” in Seattle 2x in the last 5 days, which #neverhappens in November}, I thought I’d share a little of that Mexican warmth with you today via these Melt-In-Your-Mouth Crockpot Fajitas. You are gonna die for these babies!

And, you know, the crockpot is basically a stand-in for getting to relax by the pool and have drinks + meals brought to you {okay, maybe that’s but of a stretch, but it does do all the “hard work” for you so you can simply sit back & savor}.

And because I really want you to bring home the entire Mexican experience I love (and am jonesing for), I’ve got a special bonus for anyone who’s planning to make these fajitas: the recipe for my signature La Paloma cocktail (a sparkling sensation of tequila, grapefruit + lime). Just snap a photo of this blog post showing the tacos (above) and tag me @whitney__mack (on Instagram) or @macksmo (via Facebook) and I’ll send it your way! 

There’s so many ways to enjoy them:

• wrap them up in a 4 ingredients-or-less organic corn tortilla {ex. corn, water, salt and lime – likely in the refrigerated or frozen section},
• put them on a bed of spinach or kale massaged with olive oil, lemon juice + sea salt
• enjoy in a lettuce cup {I recommend using butter lettuce or collard greens}
• or even over some brown rice, cauliflower rice or quinoa!

I love them topped with a dollop of grass-fed full-fat Greek yogurt, fresh salsa, some cilantro, thinly sliced radish + avocado and a dash of grated grass-fed + raw sharp cheddar cheese. I’ll leave the fixings up to you, but can almost guarantee you’re gonna add this recipe into your weekly mix! 

 

INGREDIENTS:

• 1 lbs. organic, grass-fed beef chuck roast
• 1 sweet yellow onion, cut into strips
• 2 bell peppers, cut in half with stems, seeds and white part removed then sliced into thin strips
• 1 zucchini, chopped into half moons
• 1 yam, chopped into half moons
• CHOOSE between: Organic corn tortillas, greens for salad, lettuce cups or brown rice/cauliflower rice/quinoa
• RUB:
  • ½ cup extra-virgin, cold-pressed olive oil
  • 1 tsp. [or 2 cloves] minced garlic
  • 1 Tbls. each: chili powder + cumin,
  • 2 tsp. each: paprika + coriander
  • cayenne pepper to desired spiciness {½ tsp. or more}
  • 1 tsp. sea salt
• Suggested toppings: 1 avocado, full-fat grass-fed Greek yogurt, cilantro, salsa of choice, thinly sliced radish, grass-fed + raw cheese

 

DIRECTIONS:

1. Chop the pepper into thin strips (Cut in half with stems, seeds and white part removed then sliced into thin strips.)
2. Cut the onion into thin strips. (Cut in half, place flat-side-down on cutting board then chop off one end and slice thinly length-wise. Finish by chopping off other end.)
3. Chop the ends off zucchini and yams, then cut in half and lay face down to cut half moons.
4. Combine all RUB ingredients together and mix.
5. Layer Your Fajitas: First, place onions and peppers at the bottom of the crockpot. Next, put meat on top and cover with rub. Last, add zucchini on top. Drizzle with olive oil, sea salt + pepper.
6. Cook on low for 6-8 hours.
7. When you’re ready to eat: Remove the meat and shred, then add back to the crockpot and mix all ingredients together.
8. Place fajitas mix in/on/over your carrying vessel of choice and top with desired fixings!
   

 

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And be sure to get goodness and inspiration like this each week by signing up for my newsletter {click here!}. Searching for inspiration in the kitchen? Check out my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans and themes to keep your holiday season inspired and healthy living simple! Email me to get more information!}.