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Wagyu Tri-Tip Fajitas with Guacamole


  • Fullblood Wagyu Tri-Tip Steak
  • Small Flour Tortillas (Use Corn Tortillas for a Gluten-Free Option)
  • Tomatoes
  • Avocados
  • Green Onions
  • Large Onion
  • Jalapeño Pepper
  • Red Pepper
  • Yellow Pepper
  • Green Pepper
  • Garlic Bulbs
  • Lemon
  • Lime
  • Cilantro
  • Chives
  • Olive Oil
  • Sour Cream
  • Sharp Cheddar Cheese
  • Salt
  • Pepper  


    Take the Fullblood Wagyu Tri-Tip out of the refrigerator 30 minutes prior to grilling the meat.

    Season the steak to desired flavor. We recommend finely chopped garlic, salt, and pepper. Rub seasoning all over and into the meat. Let it sit for 30 minutes prior to placing on the grill.

    Fire up the grill and turn to medium-high heat.

    Set the Tri-Tip over direct heat on the grill, and sear until nicely browned (5 to 10 minutes on each side). This will lock in the juices.

    Turn the grill down to medium heat and cook for another 25-30 minutes on indirect heat. Flip only occasionally and check meat temperature with a thermometer by inserting into the thickest part of the Tri-Tip.

    When the thermometer registers 130 degrees F, remove Tri-Tip from the grill and let it sit for around 10-15 minutes.

    Slice the meat across the grain.


    Remove seeds and ribs from red, yellow, and green bell peppers. Cut lengthwise into strips.

    In a large skillet, heat up the 3-5 Tbsp of olive oil and saute peppers until crisp-tender.

    Season with a pinch of salt and pepper.


    Peel one large onion.

    Cut in half from stem to root, and then cut crosswise into thin slices.

    In a large skillet, heat up the 3-5 Tbsp olive oil and saute onions until crisp-tender.

    Season with a pinch of salt and pepper.


    Cut six avocados in half, and remove seeds. Scoop out inside of avocados and place in large bowl.

    Finely chop one large tomato. Place in bowl with avocados.

    Finely chop green onions until you have 1/8 cup. Place in bowl with other ingredients.

    Cut a lemon in half and squeeze lemon into small glass.

    Cut lime in half and squeeze lime juice into the glass with lemon juice.

    Remove seeds from the glass so that just the lemon and lime juice remains. Pour 1/4 cup of juice into the bowl.

    Cut one jalapeño pepper in half. Be sure to REMOVE ALL SEEDS and stem. (We recommend using gloves when handling/removing jalapeño pepper seeds.) Finely chop pepper and place into bowl with other ingredients.

    Finely chop cilantro until you have 3 Tbsp of cilantro. Place in bowl.

    Using a fork, mash and mix all ingredients.

    Generously salt to desired flavor.

    Sprinkle chopped chives on top.


    Placed warmed tortillas on a plate or serving board.

    Place 2-3 slices of Fullblood Wagyu Tri-Tip Steak on each tortilla.

    Add cooked peppers and onions to each tortilla.

    Add a few cilantro leaves to each tortilla.

    Top with fresh guacamole, cheese, and sour cream.

    Add other toppings (if desired).


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