NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili powder

1 medium corn tortillas

1 tbsp avocado

2 tbsp Greek yogurt

1 tsp lime juice

0.25 cup shredded cabbage

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, mash the avocado with the Greek yogurt and lime juice until smooth to create the crema.

• 2

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

• 3

  Heat the olive oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.

• 4

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

• 5

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

• 6

  While the steak rests, quickly warm the corn tortillas in the same pan or over an open flame for 30 seconds per side.

• 7

  Assemble the tacos by layering the sliced steak onto the tortillas, followed by cabbage, red onion, and cilantro.

• 8

  Finish each taco with a generous dollop of the avocado crema and serve immediately.