Tri-Tip Steak Tacos Recipe
Let's get real: Tuesdays, along with any other days of the week, are always a good time to serve up tacos. Tacos are one of the most customizable options for lunch or dinner, giving everyone at the table the power to choose what goes on top. And while there are plenty of delicious ways to whip up this meal, whether using ground beef, shredded chicken, or a meat-free option with black beans as the star, tacos are always sure to please the family or a crowd.
But what if told you how you can take your typical taco up a notch in a few simple steps? Switching up your meat tacos to tri-tip tacos is an easy way to produce incredibly delicious results. And recipe developer and food photographer Petar Marshall has the recipe to show us how. These tri-tip steak tacos are made with juicy tri-tip, plenty of pineapple-lime guacamole, red onion, and cilantro, all wrapped up in corn tortillas. They're quick and easy to prepare, yet jam-packed with flavor for the ultimate taco night. We're guessing you want to read on to see how you can prepare these delights at home!
Gather the ingredients for tri-tip steak tacos
To get started on making these flavorful tacos, pull out your ingredients first. For this recipe, you'll need corn tortillas, a two-pound tri-tip roast, two avocados, one can of crushed pineapple, three limes, five cloves of garlic, one red onion, and cilantro. You'll also need salt and pepper to season the meat to taste.
"Of course, you can swap out the corn tortillas for flour tortillas if you prefer," says Marshall. "It's pretty simple to customize this recipe with any other toppings you like as well."
Season and cook the meat
To start making your tri-tip tacos, first preheat the oven to 450 F. Allow it to come up to the proper temperature while you prep the meat.
Remove the tri-tip from its packaging. Season the meat with salt and pepper, and then place it in a roasting pan. "Be sure you have a roasting pan so you can catch the drippings from the meat," says Marshall. Allow the meat to cook 35 minutes to achieve a medium rare cook.
Make the guacamole
While the tri-tip is in the oven, use that time to prepare the guacamole for your tacos. Cut the avocados in half, and scrape them into a bowl. Use a fork to mash the avocados into the bowl until smooth. Then, stir in the minced garlic and crushed pineapple. Add in the juice of one lime as well, and mix to combine. "You can definitely add additional lime juice, or season to taste with salt and pepper to customize the guacamole," says Marshall.
Slice the tri-tip for your tacos
Once 35 minutes have passed, check the temperature of the tri-tip with a meat thermometer. "Medium rare means you'll have juicy, tender meat for your tacos," says Marshall. Once the meat is cooked, remove it from the oven. Set it aside for 15 minutes to allow it rest.
After allowing time for the meat to rest, place the tri-tip on a cutting board. Using a sharp knife, slice it into thin strips for your tacos.
Assemble the tacos
With the meat and guacamole ready, now comes the best part. It's time to assemble the tacos! Lay the corn tortillas out on a flat surface, or assemble the tacos straight on a plate. "I warmed the corn tortillas before using them, but it's not necessary," says Marshall.
Spread the prepared guacamole on each tortilla. Top it with several strips of the tri-tip meat, and then garnish each taco with chopped red onion and cilantro. Squeeze a lime over top before enjoying, if desired. Now you may want to enjoy taco night again and again!
- 1 (2-pound) tri-tip roast
- salt, to taste
- pepper, to taste
- 2 avocados
- 5 cloves garlic, minced
- 1 can crushed pineapple, juice drained
- 3 limes
- 12 corn tortillas
- 1 red onion, chopped for garnish
- chopped cilantro, for garnish
- Preheat the oven to 450 F.
- Season the tri-tip with salt and pepper, and place it in a roasting pan.
- Cook for 35 minutes to achieve medium rare.
- While the tri-tip is cooking, make the guacamole. Scrape 2 avocados into a bowl, and mash with a fork. Stir in the minced garlic and crushed pineapple. Add the juice of 1 lime. Mix until combined.
- Once the meat is cooked, remove it from the oven, and allow to rest for 15 minutes.
- After 15 minutes, slice the meat into thin strips.
- Assemble the tacos by spreading guacamole on the base of each corn tortilla.
- Add several strips of tri-tip.
- Garnish with chopped red onion and cilantro.
- Cut the remaining limes into wedges, and juice over top of the tacos, if desired.
| Calories per Serving | 278 |
| Total Fat | 12.8 g |
| Saturated Fat | 3.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 50.4 mg |
| Total Carbohydrates | 25.1 g |
| Dietary Fiber | 4.9 g |
| Total Sugars | 7.9 g |
| Sodium | 469.3 mg |
| Protein | 17.8 g |
