Smoked Tri-Tip Street Tacos

Main Ingredient: Black Canyon® Angus Beef Tri-Tip Roast (1 to 1-1/2 pounds)
Servings: 4

Recipe

Ingredients

1 Black Canyon® Angus Beef Tri-Tip Roast (1 to 1-1/2 pounds)
1 tablespoon olive oil
1 large sweet onion, sliced
2 large poblano chile peppers, trimmed, seeded, sliced thin
4 teaspoons minced garlic
1/2 to 1 teaspoon ancho chile powder
2 tablespoons fresh lime juice (about one lime)
1/2 Cup shredded lettuce
1/2 Cup diced red onion
2 tablespoons plus 2 teaspoons chopped fresh cilantro leaves 2 tablespoons plus 2 teaspoons chopped fresh cilantro leaves
1 Medium ripe avocado, cut into 8 thin slices
1 Lime, cut into 8 wedges
12 small corn tortillas, warmed (6-inch diameter)

Instructions

Instructions:

  1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F. Cook's Tip: Use hickory chips for a light smoke flavor.
  2. Add beef Tri-Tip Roast to smoker according to manufacturer's instructions. Set timer for 45 minutes depending on desired smoke flavor.
  3. Meanwhile heat oil in large skillet over medium heat until hot. Add poblano peppers, onion and garlic; cook 8 minutes until softened, stirring occasionally. Add ancho powder and stir until combined. Cook 5 to 6 minutes until heated through. Season with salt and pepper, as desired. Remove from heat and stir in lime juice until combined.
  4. When roast is done smoking, carefully remove it from smoker. Place roast on grid over medium heat on preheated gas grill or in 350°F oven until roast reaches 145°F doneness (medium rare), approximately 8 to 10 minutes. Remove roast and transfer to carving board; tent loosely with aluminum foil. Let stand 10 minutes. 
  5. Carve roast into thin slices. Place poblano mixture to tortillas; top with beef. Garnish tacos with toppings, as desired.

Nutritional Information

Nutrition information per serving: 478 Calories; 16 g Total Fat (3 g Saturated Fat; 4 g Trans Fat; 0 g Monounsaturated Fat); 66 mg Cholesterol; 450 mg Sodium; 56 g Total Carbohydrate; 13.6 g Dietary Fiber; 36 g Protein; 6.4 mg Iron; 8 mg Niacin; 0.9 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.9 mg Zinc; 39 mcg Selenium; 92.9 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.