1 lb. beef flank steak, trimmed of all visible fat, cut into approximately 24 strips 1 packet (1.27 oz.) fajita seasoning mix 3 cloves garlic, chopped 2 jalapenos, seeded and chopped ¼ C. cilantro, chopped 2 bags (1 lb. each) frozen pepper stir-fry mix (green, yellow and red peppers and onions) 6 98% fat-free tortillas (8 inches each) ½ C. light Mexican blend cheese (4.5g fat per ¼ cup) ½ C. fat-free sour cream
Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker. Cook on low setting 6-7 hours or high setting 3-4 hours, until meat is no longer pink. Stir in vegetables and cook an additional 15-30 minutes. To serve, please meat and vegetable mixture on warmed tortillas. Top each evenly with cheese, sour cream and salsa.