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Somerston Estate Priest Ranch
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Street Tacos

Street Tacos
Recipe Date:
May 4, 2020
Serving Size:
Cook Time:
Imperial (US)
Trust us when we tell you these street tacos will be your new favorite! Simple to make and packed with flavor, these tacos pair well with our Sauvignon Blanc or a glass of Double Barrel. Add corn tortillas and crumble cheese on top to make this taco complete.
  • 3 lbs Tri-tip Steak
  • 1/3 cup white vinegar
  • 1/2 cup soy sauce
  • 4 garlic cloves (minced)
  • 4 tbsps fresh lime juice
  • 1/2 cup Priest Ranch olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 medium white onion (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 2 tbsps fresh lime juice

Place the tri-tip in a slow cooker.  

In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, four tbsp of lime juice, olive oil, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the tri-tip. Turn over once to coat both sides. 

Set slow cooker to low, cover, and cook for 8 hours.  

In a small bowl, stir together one chopped white onion, cilantro, and two tbsp of lime juice. Cover and store in the refrigerator to use on tacos later.

Once the tri-tip is fully cooked, remove from slow cooker and cut into small pieces.  (Insider tip: you can achieve an extra sear on the tri-tip by heating vegetable oil in a large skillet over medium-high heat. Pan sear while continually stirring until most of the liquid has evaporated.)

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Arrange two or three tortillas on a plate, and lay a generous amount of taco meat over them and sprinkle of the onion relish.  Add as much cheese as you like. Garnish with lime wedges and serve.

Don't have 8 hours?  Skip the slow cooker and throw it on the grill.  

Photo compliments of  Christine Siracusa