Tri-Tip Fajitas

Close-up of shredded beef fajitas made with tri tip, bell peppers, and cilantro.

5 from 3 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Sandwiches and Pizza

Cuisine: Mexican

Keyword: beef fajitas, shredded beef fajitas, Tri-Tip Fajitas

Servings: Servings

Author: Pat Nyswonger

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.

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