NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

2 small corn tortillas

0.25 whole avocado

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

2 medium radishes

1 tbsp fresh cilantro

0.5 medium lime

1 tbsp red onion

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and lightly brush the surface with the extra virgin olive oil.

• 3

  Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  While the meat rests, thinly slice the radishes, finely dice the red onion, and slice the avocado into thin wedges.

• 5

  Briefly place the corn tortillas on the grill for 30 seconds per side until they are warm and pliable with light char marks.

• 6

  Slice the rested flank steak against the grain into thin strips to ensure maximum tenderness.

• 7

  Assemble the tacos by dividing the steak strips between the two tortillas, then topping with avocado, radishes, and red onion.

• 8

  Garnish with fresh cilantro and a generous squeeze of lime juice before serving immediately.