Smoky Texas Tri-Tip Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 1 large tri
• tip steak (about 2 pounds)
• 3 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 12 small corn tortillas, warmed
• 2 cups shredded iceberg lettuce
• 1 cup pico de gallo or salsa fresca
• 1 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a small bowl, combine the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, black pepper, ground coriander, and cayenne pepper (if using). Rub the spice mix evenly onto all sides of the tri tip steak.
2. Preheat a grill or grill pan to medium high heat. Grill the tri tip steak to desired doneness, about 5 7 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
3. To assemble tacos, layer sliced tri tip, lettuce, pico de gallo or salsa fresca, cotija cheese, and cilantro on each warmed corn tortilla. Serve with lime wedges on the side.

Chef’s Insight

To enhance the smoky flavor, soak wood chips in water for 30 minutes before using them on the grill or grill pan.

Notes

Serve with a side of refried beans and Spanish rice for a complete meal.