Tri Tip Tacos with Cuban Black Beans

July 12, 2009

I rushed home from a Saturday morning outing to cook dinner for two boys. We ate in the backyard, it was gorgeous and sunny, and I had very little time to prep. I bought some amazing artisinal corn tortillas (taco size, one pack in chipotle and one in white corn), some pre-marinated tri tip (a faux paus but a sometimes necessary evil–I did not prep the night before), shallots, etc and made a pretty grand meal of it all. They were satisfied, anyway.

I got so excited, though, I failed to take a picture of an actual taco, instead only of the fixin’s. We had a size of grilled yellow squash, and cuban black beans too.

3 shallots, sliced thinly on the diagonal
4 radishes, sliced thinly
1 lime, cut into 12 peices (in half as if juicing, and then into 6 slices each half)
cilantro (washed, but let people pick off their own leaves to save time)
1.5lb-2.5lb tri tip, marinated
hot salsa

Assemble as you please.

You Might Also Like

No Comments

Leave a Reply