NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 medium corn tortillas

0.5 cup shredded cabbage

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the chili powder, smoked paprika, sea salt, black pepper, and half of the lime juice to create a rub.

• 2

  Pat the flank steak dry with a paper towel and rub the spice mixture evenly over both sides of the meat.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 5

  Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

• 6

  While the steak rests, toss the shredded cabbage with the remaining lime juice and chopped cilantro in a small bowl.

• 7

  Warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until pliable and slightly charred.

• 8

  Thinly slice the steak against the grain into bite-sized strips.

• 9

  Assemble the tacos by dividing the sliced steak between the tortillas, topping with the zesty cabbage slaw and sliced avocado.