The tantalizing aroma of smoked tri-tip wafting through the air—there's nothing quite like it. Leftover smoked tri-tip, a delicacy in its own right, provides a mouthwatering foundation for smoked tri-tip street tacos that is sure to bring everyone to the table. This isn't just any taco night; it's the West Coast with a touch of Southern charm. A tri-tip taco recipe adorned with toppings and sauces, crafted in the heart of your outdoor kitchen is one of my favorite ways to enjoy easy meals with left over tri-tip.
Smoked Tri-Tip: The Star of the Show
Whether you're working with a gas grill or a smoker, the key to a perfect tri-tip is cooking over indirect heat. If you're a proud owner of a Wichita store grills or a fan of pre-fab BBQ grill islands, or smokers BBQ grills, you know the importance of controlling your temperature. Allow the cut of beef to come to room temperature before smoking, and aim for medium heat, allowing the tri-tip to absorb the smokiness, especially if you've treated your meat with a tantalizing dry rub using olive oil, garlic powder, onion powder, chili powder, or your favorite spices. If you're looking for a Smoked Tri-Tip Recipe this is one of our favorites. You could use steak and turn these into steak tacos but it's not quite the same.
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Building Your Smoked Tri-Tip Street Tacos
Once your tri-tip has reached that succulent medium heat perfection, it's time to transform it into tri-tip street tacos. Thinly slice the meat across the grain on a sturdy cutting board—each piece tender and packed with flavor, ready to be nestled into warm flour or corn tortillas.
Let's talk about those toppings. They're not just toppings; they're an adventure. We start with a classic pico de gallo, fresh with lime juice and red onions. Add a touch of heat with some jalapeno, or roasted poblano peppers, a West Coast favorite. Then, bring in the textures with smashed avocado for creaminess, cheddar cheese for sharpness, and lightly pickled cabbage for a refreshing crunch. You can substitute with your favorite toppings, get creative, and change it up.
- Cubed Tri-Tip (or you can cut the tri-tip into thin slices)
- Corn Tortillas (or flour if you prefer)
- Avacado
- Pico de Gallo
- Lightly Pickled Red Cabbage
- Alabama White Sauce
- Cheddar Cheese
See recipe card for quantities.
A Twist of Sauces to take your tacos to the next level
About the sauce. Top your tri-tip with your favorite BBQ sauce—Sweet Baby Ray's is a staple here, but feel free to get creative here. The addition of BBQ sauce adds a lot of flavor. To finish, a drizzle of Alabama white sauce, a mayonnaise-based condiment, which adds a zesty tang that will make these tacos unforgettable.
The Outdoor Kitchen Experience
Creating these tacos isn't just cooking; it's an experience, especially when done in an outdoor kitchen equipped with all the amenities. From grill carts to outdoor fridges, the convenience of having everything at your fingertips elevates taco night to a new level. Outdoor kitchen storage ensures that your dry rubs and sauces are within reach, turning your taco assembly into an effortless endeavor.
A Meal to Remember: Smoked Tri-Tip Street Tacos
Hosting a taco night with these tri-tip tacos is a chance to show off not just your grilling skills, but also the versatility of your outdoor kitchen. Whether you're flipping the tri-tip on medium-high heat on your grill or serving up a feast on a pre-fab BBQ grill island, the combination of flavors and textures will have your guests marveling.
A Note from the West Coast
A simple piece of tri-tip roast and a fusion of flavors that captures the essence of the West Coast lifestyle—relaxed, flavorful, and always inviting.
The next time you find yourself with leftover tri-tip, the possibilities are endless, but we like smoked tri-tip street tacos. Fire up the grill, whether it's on medium-low heat or you're aiming for that charred exterior over medium-high heat, and let the magic of your outdoor kitchen bring it to life.
Top tip
Make sure to add BBQ sauce to the tri-tip and top the tacos with Alabama White Sauce for the best flavor.
Looking for more recipes?
Smoked Tri-Tip Street Tacos
Ingredients
- 4 cups Diced Tri-Tip
- ¼ cup BBQ Sauce we used Sweet Baby Rays
- 1 Avocado, smashed
- 1 cup Pico de Gallo
- ¼ Cup Alabama White Sauce
- ½ cup Pickled Red Cabbage
- 12 Corn Tortillas
Instructions
- Heat a cast iron skilled or a comal and heat the corn tortillas. Place them in a tortilla warmer until ready to serve.
- If using leftover tri-tip, heat it up in a skillet with a small amount of water to prevent it from drying out. Then, add the BBQ sauce and continue to heat it until the sauce becomes sticky.
- Begin by placing the tri-tip on the warmed tortilla. Add pickled red cabbage, pico de gallo, cheese, and avocado, then finish with a drizzle of Alabama white sauce.
- If you don't have pickled red cabbage available, you can quickly make some by adding ¼ head of shredded red cabbage, ½ cup of water, ½ cup of white vinegar, a sprinkle of sugar, and a dash of salt and pepper to a saucepan. Bring it to a boil and then remove it from the heat. Let the mixture cool and pour it into a mason jar. Before adding it to your tacos, drain the pickling liquid from the cabbage.
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