YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak Tacos with Zesty Crema
Flank steak seared to juicy perfection with smoky spices, tucked into warm corn tortillas and drizzled with a bright, tangy lime crema.
INGREDIENTS
4 oz Flank steak
2 medium Corn tortillas
0.25 cup Nonfat Greek yogurt
0.13 whole Avocado
0.5 cup Red cabbage
1 tbsp Fresh lime juice
0.5 tsp Smoked paprika
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Pat the flank steak dry with paper towels and season both sides evenly with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.
While the steak rests, whisk together the nonfat Greek yogurt and lime juice in a small bowl until the crema is smooth and pourable.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.
Thinly slice the steak against the grain into bite-sized strips.
Assemble the tacos by dividing the steak between the tortillas, topping with shredded red cabbage and avocado slices, and finishing with a generous drizzle of the lime crema.