NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ribeye steak

0.25 cup Black beans

1 small Corn tortillas

0 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.25 cup Red cabbage

1 tbsp Fresh cilantro

1 tbsp Salsa verde

PREPARATION

• 1

  Trim any excess fat from the ribeye and slice into thin strips against the grain.

• 2

  In a small bowl, combine the chili powder, cumin, smoked paprika, sea salt, and black pepper.

• 3

  Toss the steak strips in the spice blend until evenly coated.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Add the steak to the skillet in a single layer and sear for 2-3 minutes per side until a dark crust forms.

• 6

  Remove the steak from the pan and let it rest; in the same pan, quickly warm the black beans with a splash of water.

• 7

  Warm the corn tortillas over an open flame or in a dry pan until soft and slightly charred.

• 8

  In a small bowl, toss the shredded cabbage with lime juice and cilantro to create a quick slaw.

• 9

  Assemble the tacos by layering the black beans, ribeye strips, and cabbage slaw into the tortillas.

• 10

  Top with salsa verde and serve immediately.