Careme

Ingredients

• Beef Choice Angus Tri Tip Roast ~1 lb $10.99/lb
• Fresh tomatillo ½ lb (about 5–6 tomatillos), husked and rinsed $2.99/lb
• Organic green cabbage ½ small head (about ½–¾ lb), thinly sliced $2.49/lb
• Organic jumbo red onion ¼ onion, thinly sliced + 2 tbsp finely minced for salsa $2.49/lb
• Simple Truth Organic® garlic bulbs 1 clove (for salsa), optional $2.79/3 ct
• Fresh organic medium ripe avocado 1 avocado, sliced (optional but recommended) $1.50 each (sale)
• Limes 1–2 limes (or bottled lime juice)
• Tortillas (corn or flour) 6 small tortillas
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Smoked paprika ½ tsp
• Olive oil 1 tbsp
• Salt and black pepper to taste
• Optional toppings: cilantro, sour cream, queso fresco as desired

Instructions

1. Prep: Pat tri-tip dry. Mix chili powder, cumin, smoked paprika, 1 tsp salt, and pepper; rub all over the meat. Thinly slice cabbage and onion for slaw.
2. Make quick tomatillo salsa (stove): In a small pot, cover tomatillos with water, bring to a simmer, and cook 6–8 minutes until softened and olive-green. Drain.
3. Blend/chop salsa: Rough-chop tomatillos and mash with 2 tbsp minced red onion, lime juice, a pinch of salt, and optional grated garlic. (Blender works too; keep it chunky.)
4. Sear tri-tip (stove): Heat a cast-iron or heavy skillet over medium-high until very hot. Add 1 tbsp oil. Sear tri-tip 3–5 minutes per side (and briefly on edges) until well-browned; cook to 130–135°F for medium-rare or 140°F for medium.
5. Rest and slice: Rest 8–10 minutes. Slice thinly against the grain.
6. Quick slaw: Toss cabbage and sliced onion with lime juice, salt, and a drizzle of olive oil. Add a spoon of tomatillo salsa if you want it punchier.
7. Warm tortillas: Warm tortillas in a dry skillet 20–30 seconds per side (or wrapped in foil in a low oven).
8. Serve: Build tacos with sliced tri-tip, crunchy slaw, tomatillo salsa, and avocado.