Slow-Cooker Fajitas

adapted from stephmodo

Ingredients

1 1/2 - 2 lbs. flank or skirt steak, or boneless chicken (I used frozen chicken)
1 onion, thinly sliced
2-3 peppers (red, green, orange, yellow), sliced
2 cloves garlic, minced
1 jalapeno chile, finely chopped
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
2 Tbsp. olive oil or vegetable oil
1 fresh lime, juiced (could use lemon)

warm corn or whole wheat tortillas
sour cream
shredded cheese
sliced avocado

Directions

1. Cut meat across the grain into 1/2 inch diagonal strips. Place in a slow-cooker. {If using frozen chicken, simply place whole piece in slow cooker.} Top with onion and bell peppers.

2. In a small bowl, combine garlic, jalapeno, chili powder, cumin, salt, oil and lime juice. Pour mixture over meat. Cover and cook on LOW for 5 to 6 hours. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream, shredded cheese, and avocado.