Tri-Tip Steak Tacos


 Sabrina S. Baksh

  • Total: 32 mins
  • Prep: 12 mins
  • Cook: 20 mins
  • Marinating Time: 4 hrs
  • Servings: 5 servings
Nutritional Guidelines (per serving)
737 Calories
22g Fat
71g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 5
Amount per serving
Calories 737
% Daily Value*
Total Fat 22g 29%
Saturated Fat 5g 26%
Cholesterol 104mg 35%
Sodium 3455mg 150%
Total Carbohydrate 71g 26%
Dietary Fiber 6g 22%
Protein 44g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love steak tacos, this recipe is sure to please. It's a wonderful go-to recipe for weeknight grilling on taco night or any casual get-together. You will want to think ahead, though, as you will need a few hours to marinate the meat.

Tri-tip steak is a flavorful cut from the bottom of the sirloin. It tends to be lower in fat and benefits from a good marinade to keep it from drying out during grilling. You also need to be sure not to overcook tri-tip. Medium rare to medium is best or you can end up with chewy, dried-out meat. It's good to use a meat thermometer as tri-tip can look less done than it is if you are just eye-balling it.

You can serve your tacos with a nice helping of refried beans and rice for a hearty meal. Other suggestions for side dishes include a green garden salad, Mexican-style slaw, corn salad, gazpacho soup, or grilled corn.


  • For Tacos:
  • 1 1/2 pound tri-tip steak (roast, cut in half lengthwise)
  • 10 to 12 corn tortillas
  • 1 1/2 cups guacamole
  • 1 cup pico de gallo
  • Optional: 1/4 cup cilantro (finely chopped)
  • For Marinade:
  • 1/4 cup olive oil
  • 4 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon oregano (dried)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Steps to Make It

  1. Place the tri-tip pieces into a resealable plastic bag. Combine the marinade ingredients and pour it over the meat. Massage the marinade into the meat. Seal the bag and place it into the refrigerator for 4 to 8 hours.

  2. Preheat the grill for medium-high meat. Remove the meat from the bag and place it onto the grill. Discard the marinade as it is not safe to reuse it.

  3. Cook the tri-tip for 20 minutes, turning occasionally.

  4. During the last half of cooking, wrap the tortillas in aluminum foil and add them to the grill. Turn them over a few times while tri-tip is finishing up. Once the beef has reached your desired doneness, remove it and the tortillas from the grill. Allow the meat to rest for 5 minutes before carving.

  5. After resting, remove the roast pieces to a cutting board. Thinly slice the steak on the bias (against the grain) for the most tenderness.

  6. To assemble the tacos, simply add a few slices of grilled tri-tip to a tortilla. Top each taco with guacamole, pico de gallo, and a sprinkle of cilantro. Fold the tortillas and enjoy. Serve with your favorite sides.