NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

2 small corn tortillas

0.25 cup black beans

0.13 whole avocado

0 tsp avocado oil

0.5 cup shredded cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and place the corn tortillas on a baking sheet, cooking for 8-10 minutes until they are golden and crispy.

• 2

  Pat the flank steak dry and rub both sides evenly with the chili powder, cumin, sea salt, and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 4

  Remove the steak from the heat and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.

• 5

  In a small bowl, mash the black beans with a teaspoon of the lime juice until relatively smooth.

• 6

  In another bowl, toss the shredded cabbage with the remaining lime juice and chopped fresh cilantro to create a bright slaw.

• 7

  Assemble the tostadas by spreading the mashed beans onto the crispy tortillas, then layering with steak slices, avocado, cabbage slaw, and a dollop of Greek yogurt.