Tri-Tip Fajitas
Easy beef tri-tip fajitas made from leftover tri-tip roast. A quick, flavorful marinade moistens the sautéed onions, bell peppers and shredded beef then stuffed into warm flour tortillas.
Servings: 4 Servings
Ingredients
Marinade:
- ¼ cup vegetable oil
- ½ cup freshly squeezed lime juice
- 2-3 garlic cloves grated or minced
- ½ red jalepeno pepper seeded and minced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon brown sugar
For the Fajita Filling:
- 8 ounces shredded slow cooker tri-tip roast *see notes
- 2 tablespoons vegetable oil
- 1 medium yellow onion sliced
- ½ medium red onion sliced
- 3 large bell peppers red, yellow and green
- 4 10- inch flour tortillas
- 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 1/2 to 3/4 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
Use leftover tri tip from one of the following recipes:
Nutrition
Serving: 1 | Calories: 529kcal | Carbohydrates: 43g | Protein: 21g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 599mg | Fiber: 4g | Sugar: 6g
