BBQ Smokehouse Lunch: Copycat Smoky Texas Tri-Tip Tacos

Allergens

Gluten, Dairy (if using sour cream)

Ingredients

• 2 lbs tri
• tip steak
• 1 cup BBQ Smokehouse Dry Rub (see recipe below)
• 8 flour tortillas
• 4 cups shredded iceberg lettuce
• 1 large ripe tomato, chopped
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Sour cream (optional) BBQ Smokehouse Dry Rub:
• 1/4 cup paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika

Instructions

1. Combine all ingredients for the BBQ Smokehouse Dry Rub in a small bowl and mix well. Set aside.
2. Pat the tri tip steak dry with paper towels. Trim any excess fat from the edges of the steak, if desired.
3. Generously coat both sides of the tri tip with the BBQ Smokehouse Dry Rub, pressing it into the meat to ensure adhesion.
4. Preheat your grill or smoker to medium high heat, approximately 350°F (175°C). Place the tri tip on the grill, fat side up, and cook for 5 minutes per side, or until a deep crust forms and an internal temperature of 135°F (57°C) is reached.
5. Remove the tri tip from the grill and allow it to rest for 10 minutes before thinly slicing against the grain.
6. To assemble the tacos, warm the flour tortillas on the grill or in a pan until slightly charred and pliable. Layer each tortilla with sliced tri tip, lettuce, tomato, red onion, avocado, cilantro leaves, and a squeeze of lime. Add a dollop of sour cream if desired.
7. Fold the tacos and enjoy!

Chef’s Insight

Allow the tri-tip to rest after grilling to ensure maximum tenderness and flavor.

Notes

Perfect for a summer gathering or family dinner, this dish brings the excitement of street food to your home.