NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 medium Corn tortillas

0.13 whole Avocado

2 tbsp Non-fat Greek yogurt

0.5 tsp Olive oil

1 tbsp Lime juice

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Radishes

1 tbsp Fresh cilantro

PREPARATION

• 1

  Season the flank steak evenly on both sides with ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Sear the steak for approximately 4 to 5 minutes per side for medium-rare, or until it reaches your preferred doneness.

• 4

  Transfer the steak to a cutting board and allow it to rest for 5 minutes to lock in the juices.

• 5

  While the meat rests, mash the avocado with the Greek yogurt and half of the lime juice in a small bowl until the texture is velvety.

• 6

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

• 7

  Slice the rested steak thinly against the grain to ensure every bite is tender.

• 8

  Assemble the tacos by dividing the steak among the tortillas, then topping with the avocado crema, sliced radishes, fresh cilantro, and the remaining lime juice.