Move aside, ground beef, because these delectable Tri-Tip Tacos are going to be your new go-to favorite for Taco Tuesday.
There are two ways I like my tacos: in hard shells with savory ground beef filling, or in soft corn tortillas with boldly flavored chicken or steak. When I’m craving the soft version, this recipe for tri-tip tacos is the perfect filling. The meat is bursting with flavor from the lime juice, Worcestershire sauce (I use a gluten-free brand), and plenty of vibrant spices, including chili powder, which gives it a nice little kick. Because I like to limit my sodium intake, I reduce the salt to half a teaspoon when I make it and add a teaspoon of my favorite smoked paprika (either sweet or hot will do). I find that the smokiness from the paprika helps me rely less on salt to season my food.
Now, while I know that you can eat crunchy tacos with steak or chicken, I love being able to wrap the softer tortillas around the meat. That way, I can get a complete bite each time, which is why I often choose soft over hard taco shells.
If you want to use crispy taco shells for this steak, I recommend dicing it into little pieces after you slice it. That way, you won’t accidentally pull out all the meat in one bite. I’ve managed two taco restaurants in my life, and they each made their tacos differently. One placed the meat or bean filling in the bottom of the hard shell, then put the lettuce, cheese, and other toppings on top. That meant that when you got to the middle of the taco, some bites would have only lettuce and toppings, while other bites had only meat. The other chain was smarter. They had us put the meat on one side of the shell, then cheese and lettuce throughout. It was not as quick and easy, but it made for a better bite.
By the way, you can also enjoy these tacos with tortillas made from wheat flour, almond flour, cassava flour, or cauliflower.
The best toppings for tri-tip tacos
While this recipe lists only diced onion, chopped cilantro, and lime wedges for serving with the tacos, you can add a host of other toppings that will take this meal over the top. I prefer grilled or sautéed onions to raw and often cook them in a skillet with sliced multi-colored bell peppers and mushrooms. If you add some freshly shredded provolone cheese, it will taste like a Philly cheesesteak taco. (That actually sounds quite good right about now. Good thing I bought some beef and corn tortillas yesterday!).
Other delicious toppings for tri-tip tacos include diced tomatoes, sliced black olives, shredded lettuce, cotija cheese, jalapeños, corn, different salsas, guacamole, Mexican crema, sour cream, or even plain Greek yogurt.
How do I store leftovers?
Allow leftover tri-tip taco meat to cool and then store it in an airtight container in the refrigerator for up to 4 days. Once cooled, you can freeze the beef in a freezer-safe zip-top bag or container for up to 3 months. Defrost the frozen meat overnight in the refrigerator and reheat on the stove or in the microwave before serving. One other option for storing is to place the raw tri-tip and marinade in a freezer-safe bag and store it for up to 3 months. Defrost it overnight in the refrigerator and let it marinate until ready to prepare for dinner. That allows you to prepare dinner in only 20 minutes.
Serving suggestions
There are so many ways you can enjoy your tri-tip tacos, but one of my favorites is with these perfectly spiced Mexican Potatoes. Other great side dishes include Mexican Street Corn Salad Esquites, Rice Cooker Mexican Rice, and Mexican Coleslaw. Don’t forget to make a batch of Refried Black Beans or this delicious Refried Beans Recipe that uses pinto beans. You can even add the beans to your tacos. With a meal this good, you may want to make extra because the leftovers are even better the second day.
Tri-Tip Tacos
Ingredients
- 1/4 cup olive oil
- 3 1/2 tablespoons lime juice
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 pound tri-tip steak
- 8 corn tortillas
- 1 small white onion diced
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
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In a medium bowl, mix together olive oil, lime juice, Worcestershire sauce, salt, onion powder, garlic powder, cumin, chili powder, and black pepper. Add the tri-tip steak, ensuring it is well coated. Seal in a zip-top bag and let marinate in the refrigerator for at least 1 hour.
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Preheat your grill or a heavy skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off, and grill for about 20 minutes. Turn the steak occasionally to achieve an even cook until the internal temperature reaches around 135°F for medium-rare.
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Transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain to keep it tender.
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Warm the corn tortillas in a dry skillet for 30 seconds per side. Place a few slices of steak on each tortilla and top with diced white onion, chopped cilantro, and a squeeze of lime.
Nutrition
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