Blackened Steak Tacos with Blood Orange Salsa
Servings 4
Ingredients
Blackened steak
- 1 pound steak (flank, skirt, hanger, ribeye all work)
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon garlic
- ¼ teaspoon cumin
- salt and pepper
Blood orange salsa
- 1 ½ cup blood orange segments (about 3 blood oranges)
- ½ cup cara cara oranges (about 1 orange)
- 1 tablespoon blood orange zest
- ¼ cup finely chopped red onion
- ¼ cup finely chopped cilantro
- 1 tablespoon finely chopped jalapeno
- 1 tablespoon olive oil
- juice of ½ lime
- salt and pepper
Remaining ingredients
- corn tortillas
- 2 avocadoes sliced or mashed
- cilantro for garnish
- cotija cheese
- limes for serving
Instructions
- Combine the spices for the steak including chili powder, paprika, oregano, garlic, and cumin. Season the steak generously on both sides with spice mixture and salt and pepper. You may have some extra seasoning mix; reserve for another use. Let the steak sit for 20 minutes.
- Meanwhile, make the blood orange salsa. Combine the blood orange and cara cara segments with the blood orange zest, red onion, cilantro, jalapeno, olive oil, and lime juice. Season with salt and pepper and let sit for 20 minutes.
- Heat 1 tablespoon oil in a cast-iron pan or saute pan over medium heat. Cook the steaks until the desired degree of doneness. Remove from heat and let rest for 10 minutes. Slice the steak into thin strips.
- Heat the tortillas and assemble the tacos with the blackened steak, blood orange salsa, avocado, cilantro, cotija, and limes. Serve immediately.
Notes
This recipe makes extra seasoning. Reserve it for another time or use it to make this Cajun blackened fish.