Cali-Caribbean Steak Street Tacos

Name: Cali-Caribbean Steak Street Tacos
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Tri-Tip Steak; orange; olive oil; Jamaican jerk seasoning; arugula leaves; avocado; tortillas; cashews

30

Minutes

4

Servings

8

Ingredients

Cook Mode

Ingredients

1 pound boneless beef Tri-Tip Steaks, cut 1 inch thick
2 large navel oranges
1-1/2 tablespoons extra light olive oil
3 teaspoons jerk seasoning
2 cups baby arugula
1 Fresh California Avocado, peeled, sliced
16 white corn tortillas (6-inch diameter), warmed
1/3 cup chopped salted cashews

Preparation

Step 1

Cut one orange in half; squeeze juice from one half to measure about 3 tablespoons. For dressing, combine juice, olive oil and 1 teaspoon jerk seasoning in small bowl. Mix well; set aside.
Step 2

Rub beef steak on both sides with remaining jerk seasoning.
Step 3

Place steak on grid over medium, ash-covered coals; grill steak, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 10 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally into thin slices.
Step 4

Meanwhile, peel remaining orange and orange half; cut into sections. Place in medium bowl with arugula and avocado. Add dressing; toss gently.
Step 5

Stack two tortillas for each taco. Top one side of tortillas with beef slices, arugula-avocado mixture and cashews; fold in half. Serve immediately.

Nutrition Information

Nutrition information per serving: 635 Calories; 252 Calories from fat; 28g Total Fat (5 g Saturated Fat; 15 g Monounsaturated Fat;) 66 mg Cholesterol; 355 mg Sodium; 68 g Total Carbohydrate; 12.8 g Dietary Fiber; 31 g Protein; 2.7 mg Iron; 8 mg NE Niacin; 0.7 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 5.2 mg Zinc; 29.2 mcg Selenium; 110 mg Choline.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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