California Smoked Tri Tip Tacos

When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street taco? That’s exactly what I did. These tri tip tacos are some of the best you will ever have!

What is “California” About these Street Tacos?

These smoked tri tip tacos have a lot of what reminds me of California. For starters, tri tip is a cut of beef that originates from central California. Also, California is the largest distributor of avocados in the United States. And finally, with the strong Mexican influence in the state, street tacos and elotes were made popular in the United States through California. Hence, this recipe is my ode to the state and it’s awesome food.

Ingredients for Smoked Tri Tip Tacos

• Tri tip
• BBQ seasoning
• Bag of frozen corn
• Mayonnaise
• Sour cream
• Cotija cheese
• Jalapeno
• Lime juice
• Chili lime seasoning
• Avocado
• Corn tortillas

Smoked Taco Video!

Cooking the Tri Tip

I have a full recipe post dedicated to cooking tri tip and it is worth a look. To summarize for this recipe post, take a tri tip roast (about two pounds) and season on both sides with a beef BBQ seasoning. Smoke on the grill with oak wood over indirect heat at 225 degrees. Cook until internal temperature of meat reaches 125 degrees.

Near the end of the smoking time for the tri tip, heat a skillet to searing temperatures, which begin at 500 degrees. Drizzle in a little avocado oil, too. Avocado oil has a higher smoke point that most cooking oils and is perfect for this. Sear tri tip for a minute on each side or until a nice crust develops.

When slicing tri tip, remember that the grains of the tri tip go two different directions. This occurs near the middle where the meat starts to bend. Slicing against the grain will give you a better bite. Once slices are done, cut them into bite sized pieces for the tacos.

Making the Elote Mix

Elotes are also known as Mexican street corn, popularized by street vendors selling corn on the cob with toppings such as mayonnaise, chili lime seasoning, and Cotija cheese. This is a quick and easy mix to make and I have a more detailed recipe post for this, as well.

To summarize, cook up a bag of frozen corn in a skillet at medium heat. It is quick to cook through, taking five minutes. You’ll also want a little char on the corn kernels, too.

With corn kernels cooked, place in a small or medium-sized mixing bowl along with almost a full cup of mayonnaise and two tablespoons of sour cream. Stir for a moment, then add a diced jalapeno, juice from half a lime, a third cup of Cotija cheese, diced cilantro and a teaspoon of chili lime seasoning. Mix altogether and serve. It’s that simple!

Making the Smoked Tri Tip Tacos

With the tri tip cooked and the elote mix ready, warm up some small corn tortillas in the microwave for 30 seconds. Sprinkle a little water on the corn tortillas before putting them in the microwave so they don’t dry out. This will also make them more pliable.

Lay out two corn tortillas stacked on top of each other and assemble your smoked tri tip taco by piling on pieces of tri tip. Next add a slice or two of fresh avocado. Finally, top with the elote mix and serve.

Adding pico de gallo also helps complete these tacos. Pico de gallo is like a very mild salsa with diced tomatoes, onion, jalapeno, and cilantro. Top the tacos with a little pico and it will be amazing!

Other Recipes to Try

Smoked Queso Dip

Tri Tip Sandwich with Lemon Garlic Aioli

Smoked Teriyaki tri tip

Smoked Beef Birria Tacos

Tangy Cilantro Lime Crema

Tri Tip Tacos Recipe

California Tri Tip Tacos

Yield: 12 tacos

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

These tri tip tacos are an homage to some of the great food from the state of California. Combining reverse seared tri tip, avocado, elote dip, and pico de gallo on warm corn tortillas.

Print

Ingredients

• 1 tri-tip (about two pounds)
• 2 Tbsp BBQ seasoning
• 2 Cups frozen corn
• 3/4 Cup mayonnaise
• 2 Tbsp sour cream
• 2 tsp lime juice
• 1 tsp chili lime seasoning
• 1/2 Cup cotija cheese
• 1 Tbsp cilantro, diced
• 2 avocado, sliced

Instructions

1. Preheat grill to 225 degrees with oak wood over indirect heat.
2. Season tri tip on both sides. Place on grill and smoke until internal temp of meat reaches 125 degrees. Remove.
3. On a high temp surface, sear tri tip for a minute on both sides. Remove and rest on a cutting board for 10-15 minutes before slicing. Cut slices into bite-sized pieces.
4. Make elote dip by cooking frozen corn at medium-high heat for 5 minutes or until a little char gets on the kernels. Combine in a small to medium-sized mixing bowl with mayonnaise, sour cream, jalapeno, lime juice, Cotija, cilantro, and chili lime seasoning. Mix well.
5. On warm corn tortillas (street taco size), place pieces of tri tip in a line down the middle of the tortilla, along with a slice or two of avocado. Top with elote dip. Serve immediately.

Notes

1. Add pico de gallo for extra flavor. It includes onion, cilantro, and tomatoes.
2. Add hot sauce for some spicy flavor.
3. The elote mix is perfect for dipping your tortilla chips into, so make extra!

Nutrition Information:

Yield: 12 tacos Serving Size: 1 taco
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 4gCholesterol: 33mgSodium: 500mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 13g

NOTE: Nutrition information isn’t always accurate.