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
    hr
  • 4
    SERVINGS
  • 440
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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)
Toppings:
  • Salsa, chopped onion, chopped fresh cilantro or prepared pico de gallo, queso fresco, avocado, lime wedges (optional)

Cooking:

  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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