tri tip roast
cilantro lime rice
grated cheese, mild cheddar or Mexican blend
2 cups orange juice
1 lime, juiced
1 kiwi, peeled and chopped
4 green onions, mostly the greens sliced thin
1/3 cup canola oil
1/3 cup apple cider vinegar
5 cloves garlic, minced
2 tsp. chile powder
1 tsp. cumin
Mix marinade ingredients together.
Cover Tri-Tip with marinade in a glass dish or zip top bag. Refrigerate for 1-2 hours.
Prepare the cilantro lime rice and keep warm.
Start your grill, you are looking for high heat to cook with but only on half of your grill (look up indirect cooking if unfamiliar). Once the grill is ready brush with canola oil to prevent the tri-tip from sticking while cooking.
Get a nice good sear on all sides of the tri-tip. Once seared, move away from the hot side of the grill and finish with indirect cooking. You are looking for a finished temperature of 140 degrees.
Let Tri-Tip rest for 5-10 minutes, then slice against the grain.
While Tri-Tip is resting, warm up tortillas.
Add Sliced Tri-Tip, rice, beans, guacamole, sour cream, salsa and cheese to tortillas and enjoy!