.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Flavor-Packed Tri-Tip Street Tacos

Name: Flavor-Packed Tri-Tip Street Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Dinner
Ingredients: 1½–2 lb tri-tip roast; ¼ cup olive oil; ¼ cup soy sauce; ¼ cup orange juice; 2 Tbsp lime juice; 3 cloves garlic, minced; 1 Tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp salt; ½ tsp black pepper; Small corn tortillas; Diced white onion; Chopped fresh cilantro; Lime wedges

April 21, 2026

These bold, flavor-packed tri-tip street tacos from Crafty Cookbook are everything you want in a weeknight meal—quick, simple, and built around perfectly marinated, grilled beef.

Flavor-Packed Tri-Tip Street Tacos

Rated 5 stars by 1 users

Servings

8 tacos

Prep Time

15 minutes

Cook Time

15 minutes

Inspired by Crafty Cookbook, these tri-tip street tacos highlight how a simple marinade, hot grill, and fresh toppings can turn high-quality beef into an unforgettable taco night.

Author:

Bootheel 7 Ranch

Image of Flavor-Packed Tri-Tip Street Tacos

Ingredients

For the tri-tip & marinade

1½–2 lb tri-tip roast
¼ cup olive oil
¼ cup soy sauce
¼ cup orange juice
2 Tbsp lime juice
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

For serving

Small corn tortillas
Diced white onion
Chopped fresh cilantro
Lime wedges

Directions

Whisk together all marinade ingredients and coat the tri-tip. Marinate at least 1 hour (overnight for best flavor).
Heat grill to medium-high. Grill tri-tip 5–7 minutes per side until medium-rare to medium (about 130–140°F internal).
Rest & slice. Let rest 10 minutes, then slice thinly against the grain.
Assemble tacos. Warm tortillas, fill with sliced beef, and top with onion, cilantro, and lime.

Recipe Note

Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in fridge for at least 6 hours before cooking (preferably overnight).
When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn't noticeable after slicing)
Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.
Meanwhile, warm flour tortillas over medium-low heat in a skillet for about 30 seconds per side, or for a few seconds in the microwave. For corn tortillas, give a pair of tortillas a quick dip in water or chicken stock then place in a pan over medium heat (still stacked). Cook for about 30 seconds, then flip the stack and cook for about 30 seconds more. Keep the pair of corn tortillas together and use them to make one taco. Tent with foil to keep warm as you work through all the tortillas.
Divide the steak evenly between the tortillas, then top with onion, cilantro, and a squeeze of lime to taste.

To prepare in bulk for freezer:

Trim steaks and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb).
Place marinated steak packs in the freezer directly after preparing.

To prepare from frozen:

Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.
Follow the rest of the recipe as written, preparing the topping ingredients fresh.