NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 tbsp Lime juice

0 tsp Olive oil

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.13 whole Avocado

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

0.25 cup Sliced radishes

2 tbsp Diced white onion

PREPARATION

• 1

  In a small bowl, whisk together 1 tbsp lime juice, olive oil, cumin, garlic powder, salt, and pepper.

• 2

  Place the flank steak in a shallow dish, coat thoroughly with the marinade, and let sit for at least 15 minutes.

• 3

  Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare.

• 4

  Remove the steak from the heat and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.

• 5

  While the steak rests, blend the avocado, Greek yogurt, remaining lime juice, and cilantro in a small food processor until smooth.

• 6

  Warm the corn tortillas in a dry pan over medium heat until soft and slightly charred on the edges.

• 7

  Assemble the tacos by layering the sliced steak into the tortillas, then topping with avocado crema, radishes, and white onion.