NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

2 small Corn tortillas

0.25 whole Avocado

1 tbsp Greek yogurt

1 tsp Lime juice

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry and season both sides evenly with sea salt, black pepper, and ground cumin.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare doneness.

• 4

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to retain juices.

• 5

  While the steak rests, mash the avocado with the Greek yogurt and lime juice in a small bowl until smooth and creamy.

• 6

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

• 7

  Slice the rested steak thinly against the grain into bite-sized strips.

• 8

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