NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 medium Corn tortillas

0.13 whole Avocado

2 tbsp Non-fat Greek yogurt

0 tsp Extra virgin olive oil

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides evenly with the sea salt, black pepper, garlic powder, and ground cumin.

• 2

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

• 3

  Place the steak in the skillet and sear for approximately 4 to 5 minutes per side for a medium-rare finish, ensuring a deep, flavorful crust develops.

• 4

  Transfer the steak to a clean cutting board and allow it to rest for at least 5 minutes to retain its juices.

• 5

  While the meat rests, combine the avocado, non-fat Greek yogurt, and lime juice in a small bowl, mashing until the mixture is velvety and smooth.

• 6

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

• 7

  Slice the rested steak against the grain into thin strips and divide them among the warm tortillas.

• 8

  Finish each taco with a dollop of avocado crema, a sprinkle of diced red onion, and fresh cilantro.