NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp lime juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 small corn tortillas

0.1 whole avocado

2 tbsp non-fat Greek yogurt

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

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

• 2

  Place the flank steak in a shallow dish and coat thoroughly with the marinade; let it sit for at least 20 minutes.

• 3

  While the steak marinates, mash the avocado with the Greek yogurt and a squeeze of lime until completely smooth to create the crema.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the pan is shimmering and very hot.

• 5

  Sear the flank steak for 3-4 minutes per side for medium-rare, ensuring a dark, caramelized crust forms on both sides.

• 6

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

• 7

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable.

• 8

  Assemble the tacos by layering the sliced beef into the tortillas, followed by a dollop of avocado crema, fresh cilantro, and diced red onion.