Tri Tip Tacos

Ingredients

• 907 g (2 lb)tri-tip steak
• 1 tablespoongarlic salt
• 1 tablespoononion powder
• 1 tablespoonground black pepper
• 1 tablespoonMexican dried oregano
• 1 teaspoongarlic powder
• ½ teaspooncayenne pepper
• ½ teaspoonancho pepper
• 3 tablespoonsolive oil
• To tastepickled red onions
• To tasteavocado green salsa
• 1 headiceberg lettuce
• 283 g (10 oz)queso fresco
• 36street-taco-size corn tortillas
• 4 largelimes
• To tastefresh coriander

Instructions

1. 1

   Bring meat to temperature

   Take the steak out of the fridge before starting the preparation so it can lose some of its chill and cook more evenly.

2. 2

   Prepare the onions

   Make the pickled red onions.

3. 3

   Mix the spice rub

   Stir together the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne and ancho pepper until evenly combined.

4. 4

   Trim the fat

   Set the steak on a small rimmed baking tray. Use a knife or scissors to trim a little of the fat from one side, leaving a thin layer in place for flavour and moisture.

5. 5

   Season the steak

   Sprinkle the spice mixture over the whole steak, rubbing and pressing it onto the surface. Leave the meat to rest for another 30 minutes.

6. 6

   Preheat the oven

   Heat the oven to 200°C (about 400°F).

7. 7

   Sear the steak

   Heat the olive oil in a cast-iron pan or Dutch oven over medium-high heat. Put the steak in fat-side down first and sear for 2 minutes per side.

8. 8

   Roast to doneness

   Transfer the pan straight to the oven and bake for 10 minutes per pound, or until a thermometer in the centre reads 55°C (130°F) for medium-rare or 60°C (140°F) for medium.

9. 9

   Prepare the toppings

   While the steak cooks, make the avocado salsa, wash and thinly slice the lettuce, and crumble the queso fresco. Set them aside.

10. 10

    Rest the steak

    Take the steak out of the oven, cover it with foil and rest it for 15–20 minutes.

11. 11

    Slice the meat

    With a sharp knife, slice the steak across the grain, then cut the slices into thin pieces.

12. 12

    Assemble the tacos

    Warm the tortillas on a comal or skillet. Add lettuce, steak, pickled onions, queso fresco and avocado salsa to each one, then squeeze over a few drops of lime juice and finish with fresh coriander. Repeat with the remaining tortillas and fillings.

13. 13

    Serve with sides

    Serve with hibiscus or lime agua fresca and a bowl of beans on the side.

What are tri-tip tacos?

These are tacos filled with tri-tip, a triangular cut of beef from the bottom sirloin, seasoned with a warm, savoury spice blend. Tacos have a long history in Mexican food culture; this version brings together sliced beef and contrasting toppings in small corn tortillas.

The combination works because the beef is rich and gently spiced, while pickled onions and lime add sharpness. Crisp lettuce, creamy avocado salsa and crumbly queso fresco round out each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 17g protein, 30g carbs, 19g fat.

The tortillas provide most of the carbohydrates, while olive oil, beef and queso fresco contribute much of the fat. Beef and cheese also supply protein; add beans on the side for a more substantial, balanced plate, or serve with extra lettuce and salsa.

The spice rub and the fat

Even coating: Mix the dry seasonings thoroughly before they touch the meat, so no one spice gathers in a single patch. Rub the blend over every surface and press it on to help it stick.

Thin fat layer: Trim only a little from the fat cap, as directed. Leaving a thin layer gives the steak some protection and flavour as it sears and roasts.

Sear first, then roast

Hot pan: Give the pan time to heat with the oil, then put the steak in fat-side down first. Searing for 2 minutes per side builds colour before the oven finishes cooking the centre.

Temperature check: Use a thermometer in the middle of the steak to check for 55°C for medium-rare or 60°C for medium. The method also gives a roasting guide of 10 minutes per pound, but the thermometer is the clearest doneness cue.

Rest and slice across the grain

Resting time: Cover the cooked steak with foil and leave it for 15–20 minutes before cutting. This pause is part of the method, not an optional finishing touch.

Cut direction: Look for the lines of muscle fibres and slice across them, rather than along them. Then chop the slices into thin pieces for easier taco filling.

Get the toppings ready

Fresh contrast: Thinly sliced iceberg lettuce brings crunch, while crumbled queso fresco adds a salty, creamy note. Have both ready before you start assembling.

Bright finish: Pickled red onions and lime juice provide a tangy counterpoint to the beef. Add the avocado green salsa just before serving so the tortillas are ready to eat.

Warm the tortillas and serve

Tortilla texture: Warm the corn tortillas on a comal or skillet so they are ready to fold around the fillings. Assemble each with lettuce, beef, onions, cheese and salsa, then finish with lime and coriander.

On the side: The recipe suggests a bowl of beans and hibiscus or lime agua fresca. Keep extra toppings nearby so everyone can build their tacos as they like.

Recipe notes & tips

• Take the steak out of the fridge before preparing the other ingredients, as the method directs.
• Leave a thin layer of fat on the steak rather than trimming it all away.
• Use a thermometer to check the centre of the steak against the recipe's preferred doneness temperatures.
• Rest the steak under foil for 15–20 minutes before slicing.
• Slice across the grain and keep the pieces thin for filling the small tortillas.
• Warm the tortillas shortly before assembling so they are ready to serve.

Variations

• Adjust the heat: Use less cayenne for a gentler spice, or add more to the rub if you prefer a hotter taco.
• Extra lime: Serve additional lime wedges for anyone who wants a sharper finish.
• More crunch: Add extra thinly sliced iceberg lettuce to each taco.
• Salsa on the side: Let diners add avocado green salsa themselves at the table.
• Make it a meal: Serve the tacos with the suggested bowl of beans on the side.

Common mistakes to avoid

• Trimming all the fat: Leave a thin layer on one side as directed to help retain flavour and moisture.
• Skipping the rest: Cover the cooked steak with foil and wait 15–20 minutes before slicing.
• Cutting with the grain: Slice across the muscle fibres so the pieces are easier to eat.
• Relying only on the clock: Check the centre with a thermometer for 55°C medium-rare or 60°C medium.
• Adding cold tortillas: Warm them on a comal or skillet before filling.
• Overfilling each tortilla: Use modest amounts of each topping so the small tortillas can fold around the filling.

How to store

Refrigerate leftover cooked steak and toppings separately in covered containers and use within 3–4 days. Reheat the steak gently in a pan or microwave until hot, and warm fresh tortillas just before serving; assemble tacos as you eat them.

Frequently asked questions