Smoked and roasted Tri-Tip is unexpected in a street taco. Try this flavorful version with your favorite toppings for a satisfying meal.
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
Add beef Tri-Tip Roast to smoker according to manufacturer's instructions. Set timer for 45 minutes depending on desired smoke flavor.
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.
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.
Carve roast into thin slices. Place poblano mixture to tortillas; top with beef. Garnish tacos with toppings, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 3 tacos: 438 Calories; 145.8 Calories from fat; 16.2g Total Fat (0.8 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 79 mg Cholesterol; 63 mg Sodium; 44 g Total Carbohydrate; 5.8 g Dietary Fiber; 30.4 g Protein; 0 mg Calcium; 3.2 mg Iron; 611 mg Potassium; 0.3 mg Riboflavin; 8.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 464 mg Phosphorus; 5.4 mg Zinc; 27.4 mcg Selenium; 99.6 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
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