My Smoked Tenderloin Tacos are among the best tacos you’ll taste. The recipe is straightforward but delivers a big impression by using a top-quality beef tenderloin, a simple seasoning, slow smoking for flavor and a quick, high-heat sear to finish. The result is juicy, smoky beef with a tender bite that pairs perfectly with warm corn tortillas, bright cilantro, and crisp diced white onion.
Traeger Smoked Tenderloin Tacos
Smoking a beef tenderloin at low temperature lets the seasoning penetrate the meat while building a delicate smoke profile and a light smoke ring. Ending the cook with a quick sear caramelizes the exterior and locks in juices. Be sure to rest the meat before slicing — resting lets the juices redistribute so every bite stays moist instead of spilling onto the cutting board.
Toppings are intentionally simple: fresh cilantro, diced white onion, and hot sauce let the beef shine. If you want to add richness or texture, avocado, guacamole, or a drizzle of cilantro-lime crema are excellent choices. Pickled red onions also add a bright, tangy contrast that lifts the whole taco.
This method is ideal for a relaxed weeknight or a casual gathering. Once the smoker is running, the hands-on time is short. Arrange the tortillas and toppings so guests can assemble tacos to their liking.
Why You’ll Love This Dish
- Simple but powerful flavors — A few quality ingredients and a basic technique produce memorable tacos.
- Juicy, tender beef — Low-and-slow smoking plus a finishing sear keeps the tenderloin succulent and flavorful.
- Great for groups — Serve family-style and let everyone build their own tacos.
- Fast for smoked meat — About 30 minutes of smoking plus a short sear makes this quicker than many smoked recipes.
- Customizable — Start with the essentials and add whatever toppings you like.
More Traeger Mexican-style recipes and ideas to pair with these tacos
Beef Tenderloin Street Tacos — Shopping List
You don’t need many ingredients to make these tacos. Quantities for the full recipe appear in the recipe card below; this shopping list covers the essentials.
- Beef tenderloin — A premium, lean cut that responds beautifully to smoking and searing.
- Seasoning (SPG or similar) — A simple salt, pepper, and garlic blend enhances the meat without masking it.
- Corn tortillas — Warmed and lightly toasted for the best texture.
- Cilantro — Fresh leaves provide brightness.
- White onion — Finely diced for crunch and bite.
- Hot sauce — Adds heat and acidity to balance the rich beef.
Serve with Mexican rice, grilled corn, or a simple avocado-lime salad
How to Make Tenderloin Tacos on the Pellet Grill
Below is a concise overview of the cooking process. For best results, follow the full step-by-step recipe in the card further down.
- Preheat and season — Bring your smoker to 200°F and rub the tenderloin evenly with your seasoning.
- Smoke — Place the tenderloin in the smoker and smoke for roughly 30 minutes to build smoke flavor.
- Sear — Increase the grill temperature to around 450°F and sear until the internal temperature reaches about 130°F for medium-rare.
- Rest — Remove the meat, tent with foil, and rest for 10–15 minutes to let juices settle.
- Slice and serve — Cut into bite-sized pieces, warm tortillas, add cilantro and onion, and assemble tacos.
A smoked salsa or salsa verde pairs especially well with these tacos
FAQ
How do I store leftovers?
Store leftover sliced meat in an airtight container in the refrigerator for up to three days. Keep tortillas and fresh toppings separate to preserve texture.
What’s the best way to reheat smoked tenderloin?
Reheat gently over low heat in a covered pan with a splash of broth or water to keep the meat from drying out. Alternatively, warm slices briefly on a grill or griddle.
Can I make this ahead of time?
Yes. Smoke and sear the tenderloin ahead, then slice and refrigerate. Reheat the meat just before serving and warm tortillas when ready to assemble.
Are there any good substitutions?
If tenderloin isn’t available, tri-tip or top sirloin work well. For seasoning, use your favorite salt, pepper, and garlic combination or a mild BBQ rub.
Salsa verde or a smoky pico de gallo are great with these tacos
Serve This With…
- Grilled street corn or Blackstone-style elote
- Avocado-lime salad
- Charred jalapeños or shishito peppers
- Black beans seasoned with cumin and lime
- A cold Mexican lager or a classic margarita
Smoked Tenderloin Tacos
Tender, smoky beef tenderloin made on a pellet grill, finished with a hot sear and served in warm corn tortillas with cilantro, white onion, and hot sauce.
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Ingredients
- 3 pounds beef tenderloin
- 2 tablespoons SPG (salt, pepper, garlic) or similar seasoning
- 24 corn tortillas
- 1 cup chopped cilantro
- ½ cup diced white onion
- Hot sauce, to taste
Instructions
- Preheat your pellet smoker to 200°F.
- Season the tenderloin evenly on all sides with the SPG.
- Smoke the tenderloin for about 30 minutes to absorb smoke flavor.
- Increase the grill temperature to 450°F to prepare for searing.
- Sear the tenderloin until the internal temperature reaches 130°F for medium-rare.
- Remove the meat from the grill, tent with foil, and let it rest for 10–15 minutes.
- While the meat rests, warm tortillas in a lightly oiled pan or on a griddle and prepare cilantro and onion.
- Cut the tenderloin into larger bite-sized pieces, assemble in heated tortillas, add toppings, and serve immediately.
Nutrition Information (per serving)
Calories: 233 • Total Fat: 3g • Saturated Fat: 0.5g • Unsaturated Fat: 2g • Sodium: 49mg • Carbohydrates: 48g • Fiber: 7g • Sugar: 2g • Protein: 6g