How to Make the Best Tri-Tip Tacos (Easy Recipe)

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Tri-Tip Tacos feature all the qualities of great tacos, simplicity, succulence, and satisfaction. They feature a balance of sweet, savory, pungent chili, acid, and umami. Let's make them!

Two tri tip tacos with charred tortillas and topped with red onion, cheese and cilantro.

This recipe is very similar to the one I cook during the first episode of my tv show The Great American Recipe. Now you can make them at home next taco night!

What is Tri-Tip?

Tri-tip is a triangular-shaped, flavorful and tender cut of beef that comes from the bottom sirloin and is often associated with California cuisine, particularly Santa Maria Style barbecue.

Tri-Tip is typically seasoned, then grilled or roasted and served in thin slices with salsa that resembles pico de gallo, and with beans as side dishes. 

Twenty, thirty, or maybe forty years ago now, if you lived anywhere outside the Central Coast of California, you likely would have received a blank stare from your butcher if you had asked for this cut. This may still be true in some places, because it's a very local cut.

What I can tell you for sure is there are more places that have heard of it now than did then. 

Sliced tri-tip roast on top of a wooden board with fresh cilantro on the side.

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Tri Tip Doneness

Its fat content is generally lower than other cuts of beef and you don't want it to get tough. So, once you get a good sear on all sides, cook it low, and don't overcook it.

When BBQing around here, that means, once the sear is on, the grill is raised quite a ways above the oak pit coals, and the smoke is as much a part of the flavor profile as the rub.

Medium rare to medium is the perfect doneness for this particular cut.

Remember the tri-tip roast will continue cooking as it rests. And please let it rest for at least 10 minutes before slicing into it. I'll be first to admit, it's hard to wait! Oh, and always cut across the grain

Because of its distinctive triangular shape, the tapered end tip will be perfect for those who just have to have their meat more medium to well done. Maybe that's why it became so popular here, all preferences could be satisfied with one cook.

Mexican Tri Tip Rub

Combining American flavors with Mexican flavors is one of my favorite pastimes. 

This dry rub balances traditional seasonings like garlic salt, onion powder and black pepper with some of my own, like ancho chili and Mexican oregano, but I love how the two balance out to the perfect blend.

You can find ancho pepper powder online and in almost any grocery store.

Mexican rub spices, including, dry oregano, cayenne pepper, blac pepper, chile ancho, garlic salt, garlic powder and onion powder in a glass bowl.

Tortillas and Toppings

Any tortilla size will do, as long as it is made from corn, rather than a flour tortilla. We prefer taco-size, they are smaller, as you can see in the photo below, and they are fun to eat.  

Two types of tortillas, regular size and taco size on top of a Mexican colorful napkin.

Heat them up on a comal or skillet, but if you have a gas range, carefully warming them up on an open flame is amazing, too, if you want to give them a slight char around the edges.

The meat is delicious in and of itself, but with the toppings, the flavor profile takes them to a whole new level.

The lettuce adds a fresh and crispy crunch, the pickled red onion and lime juice add bright acidity, and the queso fresco and avocado salsa add creaminess and chili spice.

More Taco Ideas

If you're a taco lover, try these chorizo tacos with roasted onion, beef tacos barbacoa style, parrillada steak tacos or shrimp tacos. Or, have you ever tried miner's tacos? You're in for a treat.

A tri-tip on top of a baking sheet with sides in the background. An oil dispenser and several mounts of spices in front.

Tri Tip Tacos

12 portions (3 tacos each)

Ingredients

For the Meat

  • 1 (2 lbs) tri-tip steak
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Mexican dry oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ancho pepper
  • 3 tablespoons olive oil

For Serving

A small glass container with pickled red onions at front. Behind it are a few corn tortillas, a mason jar with green salsa, next to fresh cilantro and shredded lettuce.

Utensils

  • 1 small baking sheet pan with sides
  • Small bowl
  • Measuring spoons
  • Cast iron pan or Dutch oven
  • Tongs
  • Cutting Board
  • Meat thermometer
  • Aluminum foil
  • Knife
  • Salad spinner
  • Serving spoons

Process

Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly. 

Prepare the pickled red onions.

Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.

A small glass bowl with dry rub ingredients for a tri-tip roast, including, oregano, black pepper, paprika pepper, and garlic powder

Place the meat on a small baking sheet with sides. With a knife or scissors, cut a little bit of the layer of fat that it has on one of its sides. Don't remove all of it; a thin layer is important to add flavor and moisture to the meat.

Now sprinkle the spice mixture all over its surface while rubbing and pressing with your hand so that it adheres well. Rest the meat for another half hour.

Pre-heat the oven to 200 °C / ~400 °F.

Heat the oil in a cast iron pan or Dutch oven. Place the meat, fat side down first, on the hot pan and sear it for 2 minutes per side over medium-high heat.

Seared tri-tip in a cast iron skillet.

Immediately transfer to the oven and bake for 10 minutes per pound or until a thermometer inserted in the center of the meat shows an internal temperature of 55°C / 130°F (medium rare) or 60°C / 140°F (medium).

While you wait, make the avocado salsa (click on the link above in the ingredients section to get the ingredients and recipe), wash and thinly slice the lettuce, and crumble the queso fresco. Set aside.

When the meat is done, take it out of the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. The resting period is very important. Please don't skip it. It continues to cook and captures the juices in the muscle for a more tender result.

Serving the Tri Tip Tacos

A sliced medium rare tri-tip roast on top of a wooden cutboard.

With a sharp knife, slice the meat across the grain and chop it into thin pieces. 

Warm tortillas on a comal or skillet. Place a layer of lettuce on top of the tortilla, then add the meat, onions, queso fresco, avocado salsa, and a few drops of lime juice. Garnish with fresh cilantro. Repeat.

Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.

Buen provecho!

Print out the Tri-Tip Taco Recipe

Two corn tortilla tri-tip tacos with pickled onions, queso fresco and cilantro on a white plate. Served with a couple of lime slices on the side.
5 from 10 votes

Tri Tip Tacos

Tri-Tip Tacos feature all the qualities of great tacos, simplicity, succulence, and satisfaction. They feature a balance of sweet, savory, pungent chili, acid, and umami. Let’s make them!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Servings: 12 portions (3 tacos each)
Calories: 353kcal

Ingredients

For the Meat

  • 2 lb tri-tip steak
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Mexican dry oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ancho pepper
  • 3 tablespoons olive oil

For Serving

  • Pickled red onions find the recipe inside this chicken pibil tostadas recipe
  • Avocado green salsa
  • 1 iceberg lettuce
  • 1 10 oz queso fresco
  • 36 street taco size corn tortillas
  • 4 large limes
  • Fresh cilantro

Utensilios

  • 1 small baking sheet pan with sides
  • Small bowl
  • * Measuring spoons
  • Cast iron pan or Dutch oven
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Salad spinner
  • Serving spoons

Instructions

  • Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly.
  • Prepare the pickled red onions.
  • Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.
  • Place the meat on a small baking sheet with sides. With a knife or scissors, cut a little bit of the layer of fat that it has on one of its sides. Don’t remove all of it; a thin layer is important to add flavor and moisture to the meat.
  • Now sprinkle the spice mixture all over its surface while rubbing and pressing with your hand so that it adheres well. Rest the meat for another half hour.
  • Preheat the oven to 200 °C / ~400 °F.
  • Heat the oil in a cast iron pan or Dutch oven. Place the meat, fat side down first, on the hot pan and sear it for 2 minutes per side over medium-high heat.
  • Immediately transfer to the oven and bake for 10 minutes per pound or until a thermometer inserted in the center of the meat shows an internal temperature of 55°C / 130°F (medium rare) or 60°C / 140°F (medium).
  • While you wait, make the avocado salsa (click on the link above in the ingredients section to get the ingredients and recipe), wash and thinly slice the lettuce, and crumble the queso fresco. Set aside.
  • When the meat is done, take it out of the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. The resting period is very important. Please don’t skip it. It continues to cook and captures the juices in the muscle for a more tender result.

Serving the Tri Tip Tacos

  • With a sharp knife, slice the meat across the grain and chop it into thin pieces.
  • Warm tortillas on a comal or skillet. Place a layer of lettuce on top of the tortilla, then add the meat, onions, queso fresco, avocado salsa, and a few drops of lime juice. Garnish with fresh cilantro. Repeat.
  • Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.

Nutrition

Nutrition Facts
Tri Tip Tacos
Amount per Serving
Calories
353
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
67
mg
22
%
Sodium
 
815
mg
35
%
Potassium
 
637
mg
18
%
Carbohydrates
 
30
g
10
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
17
g
34
%
Vitamin A
 
433
IU
9
%
Vitamin C
 
15
mg
18
%
Calcium
 
170
mg
17
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Mexican Classics
Cuisine: Mexican
Diet: Gluten Free
Keyword: cooking tri-tip, Mexican tacos
Silvia Martinez
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