It’s just so easy to love Sunkist Navel Oranges - they’re a classic! Flank steak is marinated overnight in a savory, earthy, slightly sweet marinade made with a navel orange base, and then grilled, sliced, and tucked into tortillas with fixings like sliced jalapeños, queso fresco, fresh cilantro, red onion pickled in a Sunkist Navel Orange mixture, and of course, more of that delicious navel orange marinade.

Carne Asada Tacos with Navel Orange Marinade

By Christine Fiorentino | @christinefiorentino_

  • Prep Time: 4.5 hours
  • Cook Time: 15 minutes

Number of servings

Carne Asada Tacos ingredients

  • 2 pounds flank steak
  • Sunkist® Navel Orange Marinade
  • Sunkist® Navel Orange Pickled Onions
  • 12 small flour tortillas (around 5 inches), warmed or room temperature depending upon preference
  • 2 ripe avocados, diced, for topping and serving
  • Queso fresco, for topping and serving
  • 2 thinly sliced jalapeño peppers, for topping and serving
  • Lime wedges, for serving

Sunkist® Navel Orange Marinade ingredients

  • .5 cup finely chopped fresh cilantro leaves
  • .3333 cup olive oil
  • .25 cup soy sauce or coconut aminos
  • .5 cup freshly squeezed Sunkist® Navel Orange juice
  • 3 tablespoons freshly squeezed lime juice
  • 3 cloves garlic, smashed and minced
  • 1 jalapeño pepper, seeded and diced
  • 1 teaspoon ground cumin
  • .5 teaspoon kosher salt
  • .25 teaspoon freshly ground black pepper

Pickled Onions ingredients

  • 1 red onion, peeled, halved, and thinly sliced
  • 2 cups boiling water
  • .75 cup apple cider vinegar
  • .25 cup Sunkist® Navel Orange juice
  • 4 tablespoons cane sugar
  • 4 teaspoons kosher salt

Carne Asada Tacos

Directions

  1. Prepare the Sunkist® Navel Orange Marinade. In a medium bowl, combine cilantro olive oil, soy sauce, Sunkist® Navel Orange juice, lime juice, garlic, jalapeño, cumin, salt and pepper. Place 1/2 cup of mixture aside in the refrigerator until ready to serve.
  2. In a large sealable bag or bowl, combine steak and remaining mixture. Coat entire steak with mixture. Refrigerate at least 4 hours, but ideally overnight.
  3. Remove steak from marinade. Preheat grill or grill pan to medium-high heat. Gently pat steak dry. Season lightly with salt and pepper.
  4. Place steak on grill. Cook about 6 minutes per side, only turning once, for medium rare. Transfer to a separate platter. Rest 5 minutes before slicing.
  5. Thinly slice steak. Assemble carne asada tacos, or serve deconstructed as a make-your-own taco platter.

Pickled Onions

Directions

  1. Combine onion, boiling water, apple cider vinegar, Sunkist® Navel Orange juice, sugar, and kosher salt in a bowl. Pickle for at least 1 hour. Transfer to an airtight jar.

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