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Shredded Tri-Tip Fajita

We first prepare our Crockpot/slow-cooker tri-tip for this recipe
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: shreaded tri-tip fajita
Servings: 4 people


  • Seasoning for shredded tri-tip fajita
  • 1/8 cup Fresh lime juice
  • 1/8 cup Reserved juice from slow cooker/crockpot tri-tip
  • 2 Green onions chopped
  • 3 cloves Garlic chopped
  • 1 tsp Red pepper flakes
  • 1/4 tsp Cumin
  • Sauteed Vegetables
  • 1/2 Green bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Red bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Yellow bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Yellow onion quartered then thinly sliced
  • 2 tbsp Vegetable Oil for sauteing
  • 1/2 tsp salt
  • 1/2 cup Mexican blend shredded cheese for topping
  • 1 pkg Flour tortillas heated


  • Seasoning for shredded tri-tip
  • In a small mixing bowl whisk together lime juice, reserved juice from tri-tip, green onions, garlic, red pepper flakes, cumin, and set aside.
  • Sauteed Vegetables
  • In a medium to large saute pan heat vegetable olive for sauteing.
  • Once the oil is heated add-in red, yellow onion, yellow and green bell peppers, and toss or stir to coat vegetables.
  • Season with salt and pepper.
  • Allow sauteing to continue until the vegetables have softened, but are not mushy.
  • Putting it all together
  • We used 1/3rd of our Slow Cooker/Crockpot shredded tri-tip recipe. Which we had divided into three equal portions and placed into individual containers.
  • Whisk or stir the seasoning to mix well. Then slowly pour over shredded tri-tip, then stir to coat shredded meat.
  • Add-in the sauteed vegetables and mix well.
  • Transfer seasoned fajita meat and vegetables to a serving bowl and spoon over the heated flour tortillas and enjoy.


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.  
Our Spanish Rice recipe is a great side dish for this recipe.