As soon as blood oranges became available, I have been buying them by the pounds. Over the years, my love for blood oranges has grown and grown. You may have noticed my collection of blood orange recipes including my blood orange eclairs, blood orange poppy seed cake, and Bostock with blood orange marmalade. Well, get ready for several more additions this year starting with these blackened steak tacos with blood orange salsa. If you never had citrus in salsa before, I highly, highly recommend it. The spiced charred steak and fresh, bright salsa work together so beautifully to create one amazing taco. Let's dive right in!
Blackened Steak Tacos with Blood Orange Salsa
- 1 lb steak (flank, skirt, hanger, ribeye all work)
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon dried 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 red onion finely chopped
- ¼ cup cilantro finely chopped
- 1 tablespoon jalapeno finely chopped
- 1 tablespoon olive oil
- juice of ½ lime
- salt and pepper
- corn tortillas
- 2 avocadoes sliced or mashed
- cilantro for garnish
- cotija cheese
- limes for serving
- Combine the spices for the steak (chili powder-cumin) and season the steak generously on both sides along with the 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.
**Helpful tips and common mistakes
I know the saying is, "taco Tuesday," but I'll gladly eat tacos any night of the week, especially if it's these blackened steak tacos with blood orange salsa. The meal is so easy to put together but tastes like a million bucks. So are you ready to give it a taste?
The blood orange salsa is made from blood oranges, cara cara oranges, red onion, cilantro, jalapeno, lime, and a touch of olive oil. I like to add a little bit of cara cara oranges to add some sweetness to the salsa. You can swap out the Cara cara oranges for navel or Valencia oranges but in my opinion, cara cara oranges rule them all.
Remove the seeds from the jalapeno if you want a milder salsa, throw everything together and season with salt and pepper. Let the salsa sit for about 20 minutes to let the flavors marry.
Now that the salsa is done, let's move on to the protein. I chose steak for my tacos because well, I love my meat, but you can use almost any other protein. Chicken, pork, salmon, shrimp, and tofu are all fair game. No matter what protein you use, make sure to heavily spice it and let it sit for 20 minutes. You'll probably have some spice mix left over but just reserve it for next time (because I'm sure there will be a next time!).
If you are using steak, some great cuts for tacos include flank, skirt, hanger, or rib eye. Cook the steak until the desired degrees of doneness and let it rest before slicing to let the juices permeate. You can slice the meat or chop it into smaller chunks.
Heat up some tortillas, cut some avocado, slice some lime wedges, chop some cilantro, and you are ready to assemble these blackened steak tacos with blood orange salsa.
The idea behind these tacos is so simple but let me tell you, the flavors are anything but. All of those charred spices with the fresh and bright salsa and creamy avocado all create one heavenly bite. Trust me, it's worth the effort of finding blood oranges.
For more taco inspiration check out these roasted butternut squash tacos with halloumi!