NUTRITION

SERVINGS

INGREDIENTS

4.5 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

0.5 tsp Olive oil

1 whole Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

2 whole Radishes

2 tbsp White onion

PREPARATION

• 1

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

• 2

  Place the flank steak in a shallow dish, coat thoroughly with the marinade, and let it marinate for at least 20 minutes at room temperature.

• 3

  Prepare the avocado crema by mashing the avocado with the Greek yogurt and a squeeze of lime until the texture is velvety and smooth.

• 4

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

• 5

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

• 6

  While the steak rests, quickly toast the corn tortillas in the same skillet until they are warm and slightly charred.

• 7

  Thinly slice the steak against the grain and divide it between the tortillas.

• 8

  Top each taco with a dollop of avocado crema, thinly sliced radishes, diced white onion, and fresh cilantro leaves.