Cali-Caribbean Steak Street Tacos

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

What's the secret for great tacos? Try Tri-Tip Steaks, combined with an arugula-avocado mix and cashews for a Caribbean-Californian taste sensation.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

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

635 Calories

0 %*

5g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

5.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.