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Happy Friday! The NFL Wildcard games are this weekend:
Saturday…Seahawks @ Niners, Chargers @ Jaguars
Sunday…Dolphins @ Bills, Giants @ Vikings, Ravens @ Bengals
Monday….Cowboys @ Buccaneers
 
Marinated Tri Tip Tacos with Guacamole Sauce
One 2–3-pound tri tip, trimmed and silver skin removed
For the marinade:
1/4 cup olive oil
Juice from 2 fresh limes
2 teaspoons cumin
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt and fresh ground pepper, to taste
 
Place the tri-tip into a resealable plastic bag. Combine the marinade ingredients and pour it over the meat. Massage the marinade into the meat. Seal the bag and place it into the refrigerator for 2 to 6 hours.
Remove the marinated tri tip from the fridge and let it come to room temperature. Remove the meat from the bag and place it onto the grill. Discard the marinade.
Grill over 425° direct heat for 5 minutes on each side then move over to indirect heat and take roast to 130° internal temperature. When the tri tip reaches 130°, pull from the grill and let it rest for 15 minutes.
Slice the tri tip in half, then cut thin slices across the grain. Slice the slices into thin strips.
 
For the tacos:
Corn or flour tortillas, charred or warmed
Pico de Gallo, or:
Chopped onion
Chopped Roma tomato
Fresh cilantro
Siracha
Fresh lime wedges, for squeezing
 
Guacamole Sauce:
3 avocados
1 jalapeno
1 torn hand full of fresh cilantro
2 garlic cloves
Kosher salt, to taste
Juice from one fresh lime
 
Put all of the ingredients into a food processor and combine.
Slowly blend in a little water to get to the texture you like.

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