• Makes 4 servings (2 tacos per serving)
  • Entrée

Cali-Caribbean Steak Street Tacos

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.


  • 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


  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.

  2. Rub beef steak on both sides with remaining jerk seasoning.

  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.

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

  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.