Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

Savor the vibrant flavors of tender, pan-seared steak tucked in warm corn tortillas with a zesty fresh pico de gallo and a luscious, creamy avocado sauce. A dish that beautifully marries smoky, grilled beef with fresh, bright notes for a satisfying meal.

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NUTRITION

460kcal
Protein
29.5g
Fat
24.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Corn Tortillas

1 medium Tomato

1/4 Red Onion

Handful of Cilantro (approx. 5g)

1/2 Lime

1/4 Avocado

1 Tbsp Nonfat Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the flank steak generously with salt and pepper. Heat a skillet over medium-high heat and add the steak. Sear for 3-4 minutes per side, or until desired doneness is reached. Allow the steak to rest for a few minutes before slicing thinly against the grain.

  • 2

    Meanwhile, prepare the fresh pico by dicing the tomato and finely chopping the red onion and cilantro. Combine the chopped ingredients in a bowl and squeeze the juice of half a lime over them. Mix well and season with a pinch of salt.

  • 3

    For the creamy avocado sauce, mash the 1/4 avocado in a small bowl and stir in 1 tablespoon of nonfat Greek yogurt until smooth. Add a little salt if desired.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds on each side.

  • 5

    Assemble the tacos by layering sliced steak onto each tortilla, topping with generous spoonfuls of fresh pico and a drizzle of creamy avocado sauce. Serve immediately.

Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Steak Tacos with Fresh Pico and Creamy Avocado

Savor the vibrant flavors of tender, pan-seared steak tucked in warm corn tortillas with a zesty fresh pico de gallo and a luscious, creamy avocado sauce. A dish that beautifully marries smoky, grilled beef with fresh, bright notes for a satisfying meal.

NUTRITION

460kcal
Protein
29.5g
Fat
24.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Corn Tortillas

1 medium Tomato

1/4 Red Onion

Handful of Cilantro (approx. 5g)

1/2 Lime

1/4 Avocado

1 Tbsp Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Season the flank steak generously with salt and pepper. Heat a skillet over medium-high heat and add the steak. Sear for 3-4 minutes per side, or until desired doneness is reached. Allow the steak to rest for a few minutes before slicing thinly against the grain.

  • 2

    Meanwhile, prepare the fresh pico by dicing the tomato and finely chopping the red onion and cilantro. Combine the chopped ingredients in a bowl and squeeze the juice of half a lime over them. Mix well and season with a pinch of salt.

  • 3

    For the creamy avocado sauce, mash the 1/4 avocado in a small bowl and stir in 1 tablespoon of nonfat Greek yogurt until smooth. Add a little salt if desired.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds on each side.

  • 5

    Assemble the tacos by layering sliced steak onto each tortilla, topping with generous spoonfuls of fresh pico and a drizzle of creamy avocado sauce. Serve immediately.