Cali-Caribbean Steak Street Tacos

Ingredients:

• 1 Swift Beef Tri Tip
• 2 large navel oranges
• 1-1/2 Tbsp extra light olive oil
• 3 tsp jerk seasoning
• 2 cups baby arugula
• 1 avocado, peeled, sliced
• 16 white corn tortillas (6-inch diameter), warmed
• 1/3 cup chopped salted cashews

Directions:

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.