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These sizzling tri-tip fajitas have a bold, smoky flavor with minimal effort. Start with tender shredded beef, toss in a quick lime marinade, and sear it up with charred peppers and onions. This is fast, skillet-to-table satisfaction.
If you’ve got leftover tri-tip, this comes together in a flash. And once that marinade hits the hot pan? You’ll be glad you didn’t order takeout.
Got more tri-tip to use up? Don’t miss our tri tip steak salad. It’s another easy win for leftovers.
Here’s Why This Shredded Beef Fajita Recipe Works
Leftover-friendly: Cooked tri-tip soaks up flavor fast and reheats beautifully. No one will guess it’s round two. No leftovers? Start with this Instant Pot tri tip and you’ll be set.
Marinade in a minute: Toss everything in a jar, give it a shake, and you’re done.
Heat you can handle: Jalapeño, lime, garlic, and a touch of brown sugar. Bold, balanced, and far from a flamethrower.
Dinner, streamlined: Just tortillas, beef, veggies, and toppings. On the table in under 30.
Love fajitas in all forms? Check out our pork fajita bowls and sheet pan chicken fajita bowls for two more easy, flavor-packed options.
Recipe Tips
Squeeze it fresh: Bottled lime juice doesn’t bring the same bright punch. Fresh makes all the difference.
Drizzle matters: A splash of marinade over the beef in the pan keeps it juicy and loaded with flavor.
High heat, no mush: Sear the veggies hot and fast for that perfect char without turning them limp.
Soft tortillas, every time: Wrap them in a damp paper towel and microwave until warm and pliable. But don’t zap them too long or they get tough.
Don’t overcrowd the pan: Sear the veggies in batches if needed. Crowding traps steam and kills the char.
Use a cast iron skillet: It holds heat well and delivers the best sear on both meat and veggies.
Beef Fajitas From Leftovers
Tri-tip fajitas are what weeknight wins look like. They are fast, fiery, and full of flavor.
The marinade does the heavy lifting, the skillet brings the char, and if you’ve got homemade guacamole on the side? Even better.
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Tri-Tip Fajitas
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Ingredients
Marinade:
- ¼ cup vegetable oil
- ½ cup fresh lime juice
- 2-3 garlic cloves, grated or minced
- ½ jalapeno pepper, seeded and minced
- 3 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon brown sugar
For the Fajita Filling:
- 8 ounces Tri-Tip roast, cooked and shredded, I used my slow cooker tri tip
- 2 tablespoons vegetable oil
- 1 yellow onion, sliced
- ½ red onion, sliced
- 3 bell peppers, red, yellow and green
- 4 flour tortillas, 10 inches
- Lime wedges, salsa and sour cream
Instructions
For the Marinade:
- Add all the marinade ingredients to a jar, put the lid on and shake to combine. Set aside.
For the Fajita Filling:
- Add the shredded tri-tip to a skillet set over medium-low heat. Drizzle ½ to ¾ cup of the marinade over the beef to moisten, toss to combine and reheat, about 5 minutes. Remove from the heat, cover the skillet and keep warm while preparing the fajitas.
- Heat the oil in a large skillet set over medium-high; then add the onions and bell peppers. Sprinkle with 3 tablespoons of the reserved marinade and cook until the onions and peppers are lightly cooked (al dente) and slightly crisp. Remove from the heat.
To Assemble:
- Alternate tortillas with dry paper towels on a plate and cover with a damp paper towel. Microwave on high for 1 minute.
- Add fajita vegetables and shredded beef to each tortilla and serve with lime wedges, salsa and sour cream.
Notes
- No leftovers? You can make this with fresh tri-tip, too. Try our roasted tri tip if you’re not starting with leftovers.
- Slice it right: If you’re working with a whole piece of tri-tip, slice thinly against the grain.
- Heat level: Want more kick? Add extra jalapeño or a dash of hot sauce.
- Soft tortillas, every time: Wrap them in a damp paper towel and microwave until warm and pliable. Or make your own with our kamut flour tortillas for a nutty, chewy upgrade.
- Storage: Leftover fajita filling will keep in the fridge for up to 3 days. Reheat in a skillet over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I never used brown sugar for marinating meat. How does it help Dahn, does it caramelize the meat.The shredded meat looks full of flavors and fajitas look amazing !!
Hi, Rahul….The brown sugar does do some caramelizing but also balances out the flavors of the marinade. These fajitas are so good and having a few packages of pre-cooked shredded beef in the freezer make this an easy, easy dinner! Thanks for your comments and questions. 🙂
What a mouthwatering meal! I love that marinade…lots of wonderful flavours.
Thanks Angie 😉