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.
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.
Rub beef steak on both sides with remaining jerk seasoning.
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.
Meanwhile, peel remaining orange and orange half; cut into sections. Place in medium bowl with arugula and avocado. Add dressing; toss gently.
Stack two tortillas for each taco. Top one side of tortillas with beef slices, arugula-avocado mixture and cashews; fold in half. Serve immediately.
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* 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.
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