Smoked Tri-Tip Street Tacos
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 leftover tri-tip.
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.
Tried this recipe?Let us know how it was!