Tri-tip tacos Recipe
Mexican · Main course · 40 min total
Juicy, smoky tri-tip steak is the star of these easy tacos, perfect for a weeknight dinner or casual gathering.
15
min prep
min prep
25
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 lbs tri-tip steak
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 small corn tortillas
- 1 cup diced white onion
- 1 cup chopped fresh cilantro
- 1 cup salsa verde
- 1 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Pat tri-tip dry and rub with olive oil. Mix cumin, paprika, garlic powder, salt, and pepper; coat steak evenly.
- Grill over high heat (450°F) for 6-8 minutes per side for medium-rare, or until internal temp reaches 130°F. Let rest 10 minutes.
- While steak rests, warm tortillas on the grill or in a dry skillet.
- Slice steak against the grain into thin strips.
- Assemble tacos: fill each tortilla with steak, onion, cilantro, salsa verde, and cotija cheese. Serve with lime wedges.
Tips
- Letting the steak rest is essential for juiciness.
- Leftover steak keeps refrigerated for 3 days; reheat gently.
- For extra heat, add sliced jalapeños or hot sauce.
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