1 1/2 lb. beef flank steak or chicken breast
1 onion, sliced
1 red pepper, cut into strips
1 tbsp. cilantro
1 tsp. chili powder
1/4 tsp. salt
12 (8-inch) flour tortillas
1 green pepper, cut into strips
1 jalapeno pepper, chopped
2 cloves garlic, minced
1 tsp. ground coriander
8 oz. can chopped tomatoes
sour cream, guacamole, shredded Cheddar cheese, salsa (toppings)

Cut flank steak or chicken into portions. In any size crock-pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours. Remove meat from crock-pot and shred. Return meat to crock-pot and stir. To serve fajitas, spread meat mixture into flour tortillas and add favorite toppings. Roll up tortillas.

Serves 6 to 8.