NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0.5 tsp Extra virgin olive oil

1 tbsp Lime juice

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.25 whole Avocado

1 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

  Mince the garlic and combine it in a bowl with the olive oil, half of the lime juice, cumin, salt, and pepper.

• 2

  Rub the marinade thoroughly over the flank steak and let it marinate at room temperature for 15 minutes.

• 3

  Heat a cast-iron skillet over high heat and sear the steak for 4 to 5 minutes per side until it reaches a perfect medium-rare.

• 4

  Transfer the steak to a cutting board and let it rest for 10 minutes to lock in the juices before slicing thinly against the grain.

• 5

  In a small blender or food processor, pulse the avocado, Greek yogurt, and the remaining lime juice until the crema is smooth and velvety.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are pliable and slightly charred.

• 7

  Assemble the tacos by filling the warm tortillas with steak slices, then top with a dollop of avocado crema, sliced radishes, and fresh cilantro.