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adobada tri-tip sliced served as tacos with avocado, onion and cilantro

Carne Adobada Tri-Tip Tacos

Tender beef tri-tip is marinated in a spicy, deeply flavored chili mixture. It’s then grilled over high heat and thinly cut for tacos with slices of avocado and a chopped onion and cilantro mixture, typical of street tacos.
Course taco
Cuisine Mexican
Keyword adobada, avocado, chili, chipotle, corn tortilla, taco, tacos, tri-tip
Prep Time 1 day
Cook Time 30 minutes
Servings 6
Calories 148kcal


For the adobada tri tip:

  • 6 guajillo chilies, stemmed and seeded
  • 3 chiles de arbol, stemmed and seeded
  • 1 chipotle chili in adobo, plus 1 tablespoon of the adobo sauce
  • ½ medium yellow onion
  • 5 cloves garlic, smashed
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon dried oregano
  • Kosher salt, as needed
  • 1 (2-pound) Swift Meats beef tri-tip

For serving:

  • ½ medium yellow onion, finely diced
  • ½ cup (packed) cilantro, chopped
  • 1 medium serrano pepper, seeds removed and diced
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt, as needed
  • 6" corn tortillas, warmed
  • 1 medium Hass avocado, pitted, peeled and sliced


For the adobada tri-tip:

  • Add the guajillo chilies and chiles de arbol to a medium bowl and pour hot water over the top, letting it sit until the chilies soften, about 10 minutes.
  • Add the softened chilies and ¾ cup of the soaking water to a blender with the chipotle and adobo sauce, onion, garlic, orange juice, lime juice and oregano. Blend until smooth, then season to taste with salt.
  • Add the Swift Meats beef tri-tip to a large bowl or resealable container and pour the marinade over the top, turning to coat. Cover and refrigerate for at least an hour or up to overnight.
  • When ready to grill, remove the meat from the marinade, wiping off any excess marinade. Heat the gas grill to medium-high.
  • Add the tri-tip and sear for about 8 minutes. Turn the meat over and cook for an additional 8 minutes. Turn and cook once more for another 5 minutes. Repeat until a thermometer inserted into the thickest part of the meat reads 130ºF. A 2-pound tri-tip should take a total of about 25 minutes to cook.
  • Remove the meat from the grill and let rest on a cutting board for 15 minutes.
  • Thinly slice the meat and set aside on a serving platter.

For serving:

  • In a small bowl, stir to combine the onion, cilantro, serrano and lime juice. Season to taste with salt.
  • To assemble the tacos, lay slices of the steak onto the tortillas and top with avocado and a spoonful of the onion mixture. Serve immediately.


Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 51mg | Potassium: 377mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1240IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg