Navel Orange Arrachera Steak Tacos

by Chef Ernie Alvarado of URBANA Mexican Gastronomy

Number of servings

Navel Orange Arrachera Steak Tacos Ingredients

  • 1 pound skirt steak (Arrachera steak)
  • 2 Sunkist® Navel oranges, juiced
  • 3 cloves of garlic, finely chopped
  • 3 tablespoons of vegetable oil
  • 4 corn tortillas
  • Salt and pepper to taste

Navel Orange Salsa Ingredients

  • 1 Sunkist® Navel orange, peeled and diced
  • 1 red onion, thinly sliced
  • 0.5 bunch of cilantro, chopped
  • 1 jalapeño, chopped



COOK TIME: 15 Minutes

Navel Orange Arrachera Steak Tacos


  1. Slice the skirt steak into 2-inch strips.
  2. Add the sliced steak to a bowl and squeeze the juice of two Sunkist® Navel oranges onto the steak.
  3. Add the garlic and oil. Season with salt and pepper to taste. Mix together.
  4. Heat pan or grill and cook the steak to desired temperature.
  5. Heat corn tortillas on a flat pan.
  6. Layer the cooked steak on the warmed corn tortillas, top each taco with Sunkist® Navel orange salsa (recipe below).

Navel Orange Salsa


  1. Peel and dice Navel oranges. Thinly slice red onion and chop cilantro and jalapeño.
  2. Mix all ingredients together to create the salsa.