NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Flank steak

1 tbsp Lime juice

1 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, ground cumin, garlic 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 rest for at least 15 minutes.

• 3

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

• 4

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

• 5

  While the meat rests, mash the avocado in a small bowl and stir in the finely diced red onion and chopped cilantro.

• 6

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

• 7

  Warm the corn tortillas in a dry pan over medium heat until they are pliable and slightly charred.

• 8

  Assemble the tacos by dividing the steak between the tortillas, topping each with the avocado salsa and thinly sliced radishes.