Tri Tip Tacos

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!

Course Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 222kcal

Author Lisa

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
Limes
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.

Tips and Tricks

*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!