NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.25 tbsp Olive oil

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 small Corn tortillas

0.25 cup White onion

2 tbsp Fresh cilantro

0.1 whole Avocado

1 medium Lime

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, sea salt, and black pepper to create the marinade.

• 2

  Place the flank steak in a shallow dish and coat thoroughly with the marinade, allowing it to sit for at least 20 minutes at room temperature.

• 3

  Heat a cast-iron skillet over high heat until very hot, then sear the steak for 4-5 minutes per side until a deep brown crust forms.

• 4

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices.

• 5

  While the meat rests, dice the white onion and finely chop the fresh cilantro.

• 6

  Briefly toast the corn tortillas in the hot skillet for 30 seconds per side until pliable and slightly charred.

• 7

  Slice the steak against the grain into thin strips and then into bite-sized pieces.

• 8

  Assemble the tacos by dividing the steak between the tortillas, topped with the onion, cilantro, and sliced avocado.

• 9

  Serve immediately with wedges cut from the fresh lime for squeezing over the top.