NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 small corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 tbsp lime juice

0.25 cup shredded cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  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.

• 4

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

• 5

  While the steak rests, mash the avocado in a small bowl and whisk in the Greek yogurt and lime juice until smooth to create the crema.

• 6

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 7

  Assemble the tacos by layering the sliced steak into the tortillas, topping with shredded cabbage, a dollop of avocado crema, and fresh cilantro.