NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Avocado oil

3 small Corn tortillas

2 tbsp White onion

2 tbsp Fresh cilantro

2 medium Radishes

1 medium Lime

1 tsp Garlic

0.5 tsp Cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rub the flank steak evenly with minced garlic, cumin, smoked paprika, sea salt, and black pepper.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 4 minutes per side to achieve a deep smoky char and medium-rare finish.

• 4

  Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices before slicing against the grain into small cubes.

• 5

  Briefly toast the corn tortillas in a separate dry pan over medium heat until they are warm and pliable.

• 6

  Divide the cubed steak between the tortillas and top with diced white onion, chopped cilantro, and thinly sliced radishes.

• 7

  Serve the tacos immediately with fresh lime wedges for squeezing over the top.