Name: Pan-Seared Steak Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz flank steak; 2 medium corn tortillas; 0.25 whole avocado; 2 tbsp nonfat greek yogurt; 1 tsp olive oil; 1 cup shredded cabbage; 1 tbsp fresh lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 0.25 tsp garlic powder

Pan-Seared Steak Tacos with Avocado Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak Tacos with Avocado Crema

Pan-seared flank steak nestled in warm corn tortillas and topped with a velvety avocado crema and crisp shredded cabbage.

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NUTRITION

Protein

42.2g

Fat

23.1g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

5.5 oz flank steak

2 medium corn tortillas

0.25 whole avocado

2 tbsp nonfat greek yogurt

1 tsp olive oil

1 cup shredded cabbage

1 tbsp fresh lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp garlic powder

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PREPARATION

1
Pat the flank steak dry and season both sides with sea salt, black pepper, chili powder, and garlic powder.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the pan and sear for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest.
4
In a small bowl, mash the avocado with Greek yogurt and half of the lime juice until the crema is velvety and smooth.
5
Toss the shredded cabbage with the remaining lime juice in a separate bowl.
6
Slice the rested steak thinly against the grain into bite-sized strips.
7
Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.
8
Fill the tortillas with the steak strips, top with the cabbage slaw, and drizzle with the avocado crema.