Smoked Tri-Tip Tacos
Easy smoked tri-tip tacos cooked low and slow on your backyard smoker or grill. These beef-filled tacos combine tender tri-tip roast with our homemade barbecue rub, crumbled queso fresco, and toasted corn tortillas for some seriously juicy flavor.
Servings: 8 tacos
Ingredients
- 2 lbs tri-tip roast
- 2 tbsp olive oil
Dry Rub
- ½ tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp ground cumin
- ½ tbsp chili powder
- 1 tbsp brown sugar
Fresh Salsa
- 4 tomatoes diced
- ½ red onion finely chopped
- 1 jalapeno seeded and minced
- ¼ cup fresh cilantro chopped
- 1 lime juiced
- kosher salt to taste
- ground black pepper
Tacos
- 8 corn tortillas
- 1 avocado sliced
- ½ cup sour cream
- ½ cup crumbled queso fresco
- fresh cilantro
- 2 limes juice of
Instructions
- Fire up your smoker to 225°F (107°C). If using a charcoal grill, ensure you are set up for 2-zone indirect cooking. Place wood chips on coals or in wood tray.
- While the smoker heats up, prepare the tri-tip by trimming any excess fat or silver skin from the meat surface
- Next, prepare the dry rub. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, and brown sugar. Use a fork to remove or break down any lumps that may have formed.
- Apply a thin layer of olive oil to the tri-tip, covering the entire surface. Next, apply the dry rub to the tri-tip, covering all sides.
- Once the smoker has hit 225°F, place the tri-tip on the smoker grates. If using a charcoal grill, ensure you place the tri-tip on the indirect side of your 2 cooking zones.
- Smoke the tri-tip to an internal temperature of 130°F (54°C), about 2 hours
- While the tri-tip is smoking, prepare the fresh salsa. In a medium bowl, combine diced tomatoes, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper to taste. Set aside to let the flavors meld.
- When the tri-tip has reached the desired internal temperature, remove it from the smoker and let it rest for at least 15 minutes
- While the tri-tip is resting, warm the tortillas in a dry skillet in your smoker or grill. Keep them warm by placing each tortilla between paper kitchen towels.
- Slice the tri-tip against the grain into thin strips
- To assemble the tacos, serve the sliced tri-tip into each tortilla and top with fresh salsa, avocado slices, sour cream, and crumbled queso. Garnish with fresh cilantro leaves and a squeeze of lime. Serve immediately.