Smokehouse BBQ Tri-Tip Street Tacos

Allergens

Dairy (cotija cheese), Gluten (in corn tortillas)

Ingredients

• 1. 2 lbs tri
• tip steak 2. 3 tbsp olive oil 3. 2 tbsp smoked paprika 4. 2 tsp ground cumin 5. 2 tsp chili powder 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1 tsp salt 9. 1/2 tsp black pepper 10. 12 corn tortillas 11. 2 cups shredded lettuce 12. 1 cup chopped cilantro 13. 1 cup crumbled cotija cheese 14. 1 jalapeño, thinly sliced (optional) 15. Lime wedges for serving

Instructions

1. In a small bowl, mix together smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Rub tri tip steak with 3 tbsp of olive oil and then coat it with the spice mixture. Let it marinate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat and cook the tri tip steak, flipping occasionally, until desired doneness is reached (approximately 5 7 minutes per side for medium).
4. Remove the steak from the grill and let it rest for 10 minutes before thinly slicing against the grain.
5. Heat tortillas on the grill for about 30 seconds on each side until slightly charred and warm.
6. Assemble tacos by placing a few slices of tri tip, shredded lettuce, chopped cilantro, crumbled cotija cheese, and jalapeño slices (if using) in each tortilla. Serve with lime wedges on the side.

Chef’s Insight

To achieve that perfect smoky flavor, let the marinade penetrate the steak for at least 4 hours or overnight.

Notes

Adjust the heat level by adding more or fewer jalapeño slices as desired.