Oil-Free Crockpot Fajitas

In the world of ethnic food dishes, Mexican reigns supreme in our household. When in doubt, I know that some amalgam of tortillas, meat, guac and salsa will make for a VERY happy husband. And a happy me!

Exhibits A, B and C: My Taco Stuffed Peppers, Taco Frittata and Buffalo Nachos 

So why make another Mexican dish when I already have all that deliciousness? Well, partly because playing with food is my life (I need to get out more). And partly because, I specifically wanted a Mexican crockpot recipe in my repetoire. 'Cause if don't know by now, allow me to enlighten you...

Crockpots are the JAM.

Set it and forget it. Low and slow. Minimal work, maximal benefit. Deep flavors and rich, comforting food. Basically, all the best of cooking without the hassle. Fajitas perfect food for crock-pottery (?), because they aren't supposed to look pretty, they're made in large quantities, and they thrive on many spices melting together.

I healthify the traditional recipe, which calls for cooking the meat and veggies in a few big glugs of (usually vegetable) oil. Instead, I add a few special ingredients like tomato paste, honey and tamari, which give my fajitas depth and dimension. Translate: I make 'em taste gooooood, sans unnecessary fat.

This is such a great meal if you don't have a lot of time to cook, or you just want to get dinner taken care of for the next few nights. It's also a fun, interactive recipe for families, as you can choose your toppings and amount of filling. Feel free to use all chicken or all beef if you prefer, but I like the contrast in textures!