Name: Grilled Steak Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz grass-fed flank steak; 2 medium corn tortillas; 0.25 whole avocado; 2 tbsp non-fat Greek yogurt; 1 tsp avocado oil; 1 cup green cabbage; 1 tbsp lime juice; 1 tbsp fresh cilantro; 0.25 tsp garlic powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak Tacos with Avocado Crema

Char-grilled grass-fed steak sliced thin and tucked into warm corn tortillas with a velvety avocado crema and crisp, zesty cabbage slaw.

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NUTRITION

Protein

46.0g

Fat

21.4g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed flank steak

2 medium corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 tsp avocado oil

1 cup green cabbage

1 tbsp lime juice

1 tbsp fresh cilantro

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rub the flank steak with avocado oil, cumin, garlic powder, sea salt, and black pepper on both sides.
2
Preheat a grill or cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired doneness.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
4
In a small bowl, mash the avocado with the Greek yogurt and half of the lime juice until smooth and creamy.
5
Toss the shredded cabbage with the remaining lime juice and chopped fresh cilantro in a separate bowl to create a quick slaw.
6
Briefly toast the corn tortillas over an open flame or in a dry pan until warm and slightly charred.
7
Assemble the tacos by dividing the sliced steak between the tortillas, topping with the cabbage slaw and a dollop of avocado crema.