NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Garlic powder

2 small Corn tortillas Corn tortillas

0.25 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

2 tbsp Red onion

1 tbsp Jalapeño

PREPARATION

• 1

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

• 2

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

• 3

  Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

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

• 5

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

• 6

  Thinly slice the steak against the grain into bite-sized strips.

• 7

  Divide the steak between the tortillas and top with the avocado crema, diced red onion, jalapeño, and fresh cilantro.