Tri Tip Tacos
Sliced or chopped tri tip in warm tortillas with onion, cilantro, salsa, and lime. The fastest, best thing to do with leftover Santa Maria tri tip.
Tacos are the single best thing to do with leftover tri tip, and arguably a reason to cook extra on purpose. The cut already carries char and a hard-seared crust, so chopped into a warm tortilla it eats like the best carne asada you have had, with a Santa Maria backbone.
This is the Central Coast meeting the taqueria, the same Mexican-Californian lineage that shaped the barbecue in the first place. Thin against the grain, a little onion and cilantro, fresh salsa, and lime. Nothing more.
Ingredients
- 1 lb cooked tri tip, sliced thin against the grain or chopped
- 8 corn tortillas
- 1/2 white onion, finely diced
- 1/2 cup chopped fresh cilantro
- 1 cup salsa roja or fresh salsa
- 2 limes, cut into wedges
- Cotija or queso fresco, optional
- Sliced avocado, optional
Instructions
- 1
Warm the tortillas on a hot dry griddle or comal until soft and pliable, about 30 seconds a side.
Double up the tortillas for tacos this juicy so they do not fall apart in your hand.
- 2
Slice the tri tip thin against the grain, or chop it into bite-size pieces, and warm it through.
Cold leftover tri tip works, but a quick warm-up in a hot pan brings the crust back to life.
- 3
Build each taco with meat, onion, and cilantro, then top with salsa, a little cotija, a few slices of avocado, and a hard squeeze of lime.
Keep the toppings simple. The beef and the salsa do the work.
Nutrition Facts
Per serving
- Calories
- 380
- Protein
- 26 g
- Fat
- 16 g
- Sat. Fat
- 5 g
- Carbs
- 30 g
- Fiber
- 4 g
- Sodium
- 620 mg
- Cholesterol
- 65 mg
Values are estimates based on standard ingredients and serving sizes.
Related Recipes
Santa Maria Style Tri Tip
The traditional California method for grilling tri tip over red oak coals with Santa Maria seasoning. Direct and indirect heat, 30-45 minutes total.
Tri Tip Burrito
A loaded tri tip burrito with rice, pinquito beans, salsa, and cheese in a warm flour tortilla. The Central Coast answer to the California burrito.
Santa Maria Salsa Roja
The traditional table salsa served at Santa Maria BBQs. Chunkier and simpler than restaurant salsa. The celery is the signature ingredient.
Chile-Lime Rub for Tri Tip
Ancho chile, cumin, and fresh lime zest push tri tip toward a Baja profile. Bright, acidic, with slow-building heat. Excellent for tacos.