Tri Tip Tacos Recipe: Zesty, Tangy, and a Flavorful Fiesta on a Plate!

by Austin Carter

New Recipe

- Prep Time: 4 hours 30 minutes - Cook Time: 8 hours 10 minutes - Shredding and Serving Time: 10 minutes - Total Time: 12 hours 50 minutes - Course: Main Course - Cuisine: American - Servings: 6 - Calories: 400 kcal

Instant Slow Cooker Tri Tip Tacos Recipe

– Slow Cooker – Skillet – Cutting Board and Knife – Mixing Bowl – Measuring Spoons and Cups – Shallow Dish – Tongs – Serving Platter


– 3 pounds tri-tip roast – 1 cup beef broth – 1/4 cup soy sauce – 2 tablespoons Worcestershire sauce – 2 tablespoons balsamic vinegar – 3 cloves garlic minced – 1 teaspoon dried rosemary – 1 teaspoon dried thyme – 1 teaspoon smoked paprika – Salt and black pepper to taste – 2 tablespoons olive oil (for searing, optional) – 2 tablespoons all-purpose flour (optional, for thickening)


1. In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. This creates a flavorful marinade for the tri-tip. 2. Place the tri-tip in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor absorption.


3. Heat olive oil in a skillet over medium-high heat. Sear the marinated tri-tip on all sides until browned. This step is optional but enhances the overall flavor. 4. Transfer the tri-tip and marinade to the slow cooker. Cook on low for 6-8 hours or until the meat is tender and easily shreddable.


5. If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of water to create a smooth paste. Stir the paste into the slow cooker during the last 30 minutes of cooking. 6. Once cooked, shred the tri-tip using two forks. Serve the tender meat on warm tortillas with your favorite taco toppings or alongside your preferred sides.


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