Tri-Tip Street Tacos

Name: Tri-Tip Street Tacos
Cook time: 1 h
Cuisine: Mexican
Ingredients: 1 (3 pound) tri trip roast, like this one from Certified Piedmontese; 2 tablespoons Salt Pepper + Chocolate Chile; 12 small flour tortillas; Crumbled cotija cheese; Cilantro; Hot sauce; 4 large ripe avocados; 1/3 cup finely diced white onion; 1 large jalapeno, finely diced; 1 cup cherry tomatoes, chopped; 1 small bunch fresh cilantro, chopped; 1 large lime, juiced; 2 tablespoons olive oil; Kosher salt, for seasoning

4.5

Recipe By

Fey&Mark

PublishedOct 17, 2022

#Avocado#Cheese#Cherry#Cilantro#Flour#Hot sauce#Lime#White onion

What You Need

Ingredients

Serving Multiplier

011 (3 pound) tri trip roast, like this one from Certified Piedmontese
022 tablespoons Salt Pepper + Chocolate Chile
0312 small flour tortillas
04Crumbled cotija cheese
05Cilantro
06Hot sauce

For the guacamole

014 large ripe avocados
02⅓ cup finely diced white onion
031 large jalapeno, finely diced
041 cup cherry tomatoes, chopped
051 small bunch fresh cilantro, chopped
061 large lime, juiced
072 tablespoons olive oil
08Kosher salt, for seasoning

Step by Step

Instructions

01
Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
02
Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We're using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
03
While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
04
Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
05
Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

Community Score

4.5

Rate This Recipe

Share This Recipe

Related Recipes

Grill

Beef · MexicanIntermediate

Steak Tacos

Everybody loves tacos, but we love these because they are stuffed with juicy, tender steak that will make you feel like you ordered tacos at a high-end steakhouse.<br /> <br /> Combine salt, lime ze...

Nathan’s Style Hot Dogs

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and...

20 min8

4.5

Beef · MexicanIntermediate

Loteria Breakfast Burrito

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, ch...

40 min4

4.5

View All Recipes