Tri Tip Tacos are easy, delicious, and the perfect dinner! With a little salsa and mango, you have a tasty dinner that everyone will love!
Recently I shared my favorite tri tip sandwich recipe and I couldn’t wait to bring this tasty dish to you! Tacos are such a family favorite for us and we eat tri tip tacos all the time!
Whether you are using up leftovers or making a big tri tip taco Tuesday dinner- these tacos are sure be a hit!
What you need for tacos:
- Tri Tip- I love using leftovers when I make a big tri tip roast!
- Mango- adds a delicious sweetness that compliments the meat
- Peppers- Jalapeno and Red Freson are great!
- Cilantro- see how to cut it here!
- Salsa- what ever your favorite is will work great!
- Corn Tortillas
How to make tri tip tacos?
- Cube the meat.
- Cut and dice all the toppings.
- Lightly fry the tortillas on a hot pan with a little oil.
- Assemble tacos.
How to make tacos with leftover tri tip?
We have no problem eating tri tip tacos cold since they are so flavorful and we don’t want to recook/over cook the meat, but if I do want to reheat the tri tip I will throw the cubed tri tip in a pan right before serving and then have everyone assemble their tacos with the warmed meat.
How to cook tri tip steaks?
If cooking tri tip steaks you can bake or smoke according to my instructions on my roast recipes but the amount of time to cook will be shorter since they are smaller pieces.
If baking, bake steaks an oven safe dish at 350°F until an internal temperature of 135°F is reached, and if smoking, cook in smoker at 225°F until an internal temperature of 135°F is reached. Grilling will be the fastest but you will want to watch the steaks closely so you don’t overcook them.
Tri Tip Roasts or Steaks?
You can use tri tip steaks too but just make sure to keep an eye on the internal temperature so you don’t over cook them!
If I have leftover taco fixings, store each ingredient separately in an air tight container for up to 4-5 days in the fridge. Taco shells don’t hold up well to being reheated so use fresh ones when you make tacos the next time.
- Cilantro Lime Sauce- add some tasty cilantro lime sauce for a more flavorful sour cream addition
- Homemade Pico- a tasty addition to any taco!
- Green Chile- you can never go wrong with adding green chile to most things! Canned or freshly roasted- any way you add it, it will be delicious!
Serve these tacos along side a mint julep with some chips and queso for a fun time!
Tri Tip, salsa, onion, jalapenos, cilantro, and mango!
A roasted red salsa or a tangy green/chile verde are great with tri tip.
Watch how to make this recipe!
Tri Tip Tacos
- 1-2 lb Tri Tip cooked and cubed (typically leftovers)*see notes for roast and steak instructions
- ½ cup white onion, diced
- 2-3 mangos, diced
- 2-3 Peppers, diced I like to use jalapeno and red fresno peppers
- 1 bunch of cilantro, chopped
- Salsa- your preference
- 6-12 Corn Tortillas
- Cube your cooked tri tip.1-2 lb Tri Tip
- Cut up the mango, peppers, onion, and cilantro.½ cup white onion, diced, 2-3 mangos, diced, 2-3 Peppers, diced, 1 bunch of cilantro, chopped, Limes, Salsa- your preference
- Lightly brown your tortillas. Sometimes I use al little oil in a hot pan or you can use no oil.6-12 Corn Tortillas
- Assemble tacos with tri tip, mango, peppers, onion, cilantro, a spoonful of salsa and squeeze of fresh lime.
- *Tri Tip Roasts: Check out my Santa Maria baked tri tip recipe, brown sugar dry rub smoked tri tip recipe, and this tasty marinated tri tip recipe to learn how to cook the perfect tri tip!
- *Tri Tip Steaks- If cooking tri tip steaks you can bake or smoke according to my instructions on my roast recipes but the amount of time to cook will be shorter since they are smaller pieces. If baking cook at 350°F until an internal temperature of 135°F is reached, and if smoking, cook in smoker at 225°F until an internal temperature of 135°F is reached.
*An internal temperature of 135°F is considered medium rare and provided a tender juicy cooked tri tip. Over cooking the tri tip will make it chewy, tough, and dry.
*1-2 lbs is usually what I have as leftovers from a tri tip roast, so your quantities may vary!
Post updated on 6/24/2022