"SLOW-COOKER FAJITAS"

1 1/2 to 2 lbs. flank steak, skirt steak, sirloin, or boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips.  Place in a slow cooker.  Top with onion and bell pepper.  In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice.  Pour mixture over meat.  Cover and cook on LOW 6 to 7 hours or until meat is tender.  Spoon several slices of meat with sauce into center of each warm tortilla, top with sour cream and avocado; fold over.  YIELD:  8 to 10 servings