Pineapple Sriracha Tri Tip Tacos

Pineapple Sriracha Tri Tip Tacos

For my annual Superbowl Party this year, I decided to make a taco bar with threeĀ different slow cooked meats & one slow cooker full of fajita veggies (for my vegetarian friends!) so that people could make their own tacos anytime during the big game.

For the meats, I knew I wanted a pork, chicken and beef, so I made my famous Chipotle Honey Pulled Pork Tenderloin, Buffalo Chicken & this Pineapple Sriracha Tri Tip.

Pineapple Sriracha Tri Tip Tacos

But wait, I know what you’re thinking, “Whitney, the Superbowl was EIGHT MONTHS AGO!”

Yes, yes, I know, somehow it took me 8 months to actually get this super tasty new recipe up on LLB!

Slow Cooked Tri Tip Tacos

But hey, better late than never, right? šŸ˜‰

Pineapple Sriracha Tri Tip Steak Taco Ingredients

Ingredients

  • 1 red bell pepper (large dice)
  • 1 green bell pepper (large dice)
  • 1 red onion (large dice)
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 3 lb tri tip
  • Ā¼ cup sriracha
  • 2 cups pineapple juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 4 cloves garlic (crushed)
  • 12 small corn tortillas

Optional Toppings

  • 2 avocados (diced)
  • Ā½ cup pickled jalapeƱos
  • Ā½ cup diced pineapple
  • Ā¼ cup fresh cilantro

Add the bell pepper and onion to the bottom of a slow cooker set to high.

Slow Cooked Tri Tip Tacos Recipe

Combine the chili powder, cumin and paprika in a small bowl.

Slow Cooker Tri Tip Rub Recipe

Rub the mixture on the tri tip, then place the tri tip in the slow cooker, with the fat side up, on top of the onions and peppers.

Slow Cooked Tri Tip Tacos Recipe

Add the pineapple juice, sriracha, honey, soy sauce & garlic to aĀ mediumĀ bowl and whisk together.Ā Pour the mixture over the tri tip.

Sriracha Pineapple Slow Cooked Tri Tip

Cook on high forĀ 6-8 hours.

Because this is such a large, thick cut of steak, you will need to cook the meat at least 6 hours on high in the crock pot, I recommend going the full 8 hours so that it’s really super tender & flavorful!

Slow Cooked Tri Tip Tacos Recipe

Remove from the crock pot, slice the fat off the top of the steak and shred the meat with a fork.

Place the meat in tortillas, and top with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot (oh the sauce, YUM!)

You can also add the optional toppings ofĀ avocado, pineapple, pickled jalapenos & cilantro.

Slow Cooked Pineapple Sriracha Tri Tip Tacos

I don’t know if it was the 8 months in between when I first made this recipe and last week, or the fact that I was running around like a crazy person at my Superbowl party and barely had time to enjoy a bite, but I swear this recipe was even better the second time around!

A little sweetness, a little spice, so much deliciousness!

Slow Cooked Tri Tip Tacos

And it gets even better! A couple of days after I made the tri tip, I decided to experiment with my own version of “Steak and Eggs” where I addedĀ the tri tip to my scrambled eggs for breakfast with a little avocado, tomatoes & cheese.

Let’s just say, there are no words for how amazing this was!

Instagram Steak and Eggs

Well, actually I posted a picture of this breakfast of champs on my Instagram page and Whole Foods had some words, words like “Looks great!!”

Hey, if it’s good enough for Whole Foods, it must be pretty dang good!

Whether you eat this slow cooked tri tip tonight for “Taco Tuesday” or tomorrow for the best dang breakfast of your life, I know you’re going to absolutely love it!

Slow Cooked Tri Tip Tacos

ā™¦ Gluten Free Option: Using the ingredients shown above, including gluten free soy sauce and corn tortillas, this recipe is gluten-free.

Pineapple Sriracha Tri Tip Tacos

Prep Time: 15 minutes

Cook Time: 6 hours

Yield: 12 tacos

Pineapple Sriracha Tri Tip Tacos

Ingredients

  • 1 red bell pepper (large dice)
  • 1 green bell pepper (large dice)
  • 1 red onion (large dice)
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 3 lb tri tip
  • Ā¼ cup sriracha
  • 2 cups pineapple juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 4 cloves garlic (crushed)
  • 12 small corn tortillas
  • Optional Toppings
  • 2 avocados (diced)
  • Ā½ cup pickled jalapeƱos
  • Ā½ cup diced pineapple
  • Ā¼ cup fresh cilantro

Instructions

  1. Add the bell pepper and onion to the bottom of a slow cooker set to high.
  2. Combine the chili powder, cumin and paprika in a small bowl.
  3. Rub the mixture on the tri tip, then place the tri tip in the slow cooker, with the fat side up, on top of the onions and peppers.
  4. Add the pineapple juice, sriracha, honey, soy sauce & garlic to a medium bowl and whisk together. Pour the mixture over the tri tip.
  5. Cook on high for 6-8 hours.
  6. Remove from the crock pot, slice the fat off the top of the steak and shred the meat with a fork.
  7. Place the meat in tortillas, and top with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot.
  8. Add the optional toppings of your choice.
http://whitneybond.com/pineapple-sriracha-tri-tip-tacos/