Smoked Tri-Tip Street Tacos

Smoked and roasted Tri-Tip is unexpected in a street taco. Try this flavorful version with your favorite toppings for a satisfying meal.

  • 1
  • 4
  • 440
  • 30 g

Ingredients & Cooking


  • 1 beef Tri-Tip Roast, approximately 1 to 1 1/2 pounds
  • 1 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 2 large poblano chile peppers, trimmed, seeded, sliced thin
  • 4 cloves garlic, minced
  • 1/2 to 1 teaspoon ancho chile powder
  • Juice of one lime (about 2 tablespoons)
  • 12 small corn tortillas (6-inch)
  • Salsa, chopped onion, chopped fresh cilantro or prepared pico de gallo, queso fresco, avocado, lime wedges (optional)


  1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions.
  2. Cook's Tip: Use hickory chips for a light smoke flavor.
  3. Preheat smoker to 225°F.
  4. Add beef to smoker. Set timer for 45 minutes.
  5. Meanwhile heat oil in large skillet over medium heat until hot. Add onion, poblano peppers and garlic; cook 8 minutes, stirring occasionally, until softened. Add ancho chili powder, and salt and pepper as desired stirring occasionally until heated through, about 5 to 6 minutes. Take off heat, add in lime juice and stir until combined.
  6. When beef is done smoking, carefully remove beef from smoker and finish on medium grill or in 350°F oven until roast reaches 145°F doneness, approximately 8 to 10 minutes. Tent with foil to keep warm.
  7. Add chile and onion mixture to warmed tortillas. Top with beef slices. Garnish with toppings, as desired.

Nutrition Information

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