Smoked Tenderloin Tacos

My Smoked Tenderloin Tacos are one of the best tacos I’ve ever had. This recipe is simple, but gets all of the “wow” by using a high-quality beef tenderloin, seasoned simply and smoked low and slow before being seared to finish. What you get is juicy, smoky meat with a tender bite that is perfect with warm corn tortillas, fresh cilantro, and diced white onion.

Traeger Smoked Tenderloin Tacos

By smoking beef tenderloin at a low temperature, you allow the seasoning to permeate the meat while developing a light smoke ring. Then, a quick sear at the end locks in juices and creates a rich, browned crust. Don’t skip the rest before slicing the meat. This gives the meat time for the juices to redistribute so you don’t lose them all onto the cutting board.

The toppings here are classic. Fresh cilantro, raw onion, and hot sauce. This really lets the beef take center stage, but if you like some avocado and sour cream, I’m not going to side eye you. Get crazy and build on it with extras like pickled red onions, guacamole, or a cilantro-lime crema drizzle if want to snazz it up.

This recipe is quick to pull off once the smoker is going and makes for a great dinner for your family or friends. Set out all the fixings and let people build their tacos with whatever toppings they prefer.

Why You’ll Love This Dish

• Simple but flavorful – Uses just a few ingredients and techniques to create standout tacos.
• Juicy, tender meat – Smoking and resting the beef keeps it succulent and full of depth.
• Perfect for gatherings – Great for serving a group, with build-your-own taco flexibility.
• Quick cook time – Only 30 minutes of smoking and a short sear makes it faster than many smoked dishes.
• Customizable toppings – Start with the basics and add what you like.

More Traeger Mexican-Style Recipes!

Beef Tenderloin Street Tacos Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Beef Tenderloin – A premium, lean cut that cooks evenly and stays tender when smoked and seared.
• OWYD SPG – A balanced salt, pepper, and garlic blend that enhances the meat’s natural flavor without overpowering it.
• Corn Tortillas – Soft, slightly sweet, and perfect when lightly toasted; the ideal taco base.
• Cilantro – Adds brightness and a fresh, herbal contrast to the rich beef.
• White Onion – Sharp and crisp, bringing a clean crunch to every bite.
• Hot Sauce – Brings heat and acid to balance the richness of the tenderloin.

Serve with some Mexican Rice!

How To Make Tenderloin Tacos on the Pellet Grill

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat and season – Heat your smoker to 200°F and coat the beef tenderloin evenly with OWYD SPG.
2. Smoke – Place the tenderloin in the smoker and cook for 30 minutes.
3. Sear – Increase grill temperature to 450°F and cook until internal temperature hits 130°F.
4. Rest and prep – Remove the tenderloin, tent with foil, and rest for 10–15 minutes. Warm tortillas and prep toppings during this time.
5. Slice and serve – Cut the meat into thick, bite-sized chunks and fill tortillas. Add toppings and serve immediately.

Perfect with our Smoked Salsa!

FAQ

How do I store leftovers?

Store any leftover meat in an airtight container in the fridge for up to 3 days. Keep toppings and tortillas separate for the best texture when reheating.

What’s the best way to reheat smoked tenderloin?

Reheat gently in a covered pan over low heat with a splash of broth or water to keep it from drying out.

Can I make this ahead of time?

You can smoke and sear the meat ahead of time, then slice and reheat just before serving. Keep tortillas and toppings prepped and refrigerated until you’re ready to assemble.

Are there any good substitutions?

If you can’t find beef tenderloin, tri-tip or sirloin are great alternatives. For a different flavor profile, swap OWYD SPG with your favorite BBQ rub.

This Salsa Verde would be great with tacos!

Serve This With…

• Grilled Street Corn or Blackstone Elote
• A simple avocado-lime salad
• Charred jalapeños or shishito peppers
• Black beans with cumin and lime
• A cold Mexican lager or margarita