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Tri Tip Street Tacos

Tri Tip Street Tacos

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 tacos
Calories 101kcal


  • 1 Tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 pounds tri tip
  • 24 Mission Corn Street Taco Tortillas


  • Preheat oven to 425 degrees F. Heat oil in a large, oven-safe skillet over medium-high heat.
  • In a small bowl, combine chili powder, cumin, coriander, salt, onion powder and pepper. Rub mixture into the meat on all sides.
  • Once oil is hot, place tri tip fat-side down in the pan. Sear the meat by cooking for 3-4 minutes on each side until browned.
  • Place skillet in preheated oven and cook for 20-25 minutes, or until the internal temperature reaches at least 135 degrees F.
  • Remove from oven and let rest for 10 minutes. Transfer to a cutting board then slice or dice tri tip.
  • Serve tri tip on top of tortillas (33 grams of cooked tri tip per tortilla) and top with desired toppings.
  • *Toppings not included in nutrition information.


Serving Size – 1 taco (1 tortilla + 33 grams cooked tri tip)
MFP: MFF Tri Tip Street Tacos


Calories: 101kcal | Carbohydrates: 8.2g | Protein: 7.4g | Fat: 4.3g
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