Carne Asada Tacos with Navel Orange Marinade

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

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.
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.
Remove steak from marinade. Preheat grill or grill pan to medium-high heat. Gently pat steak dry. Season lightly with salt and pepper.
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.
Thinly slice steak. Assemble carne asada tacos, or serve deconstructed as a make-your-own taco platter.

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.