NUTRITION

SERVINGS

INGREDIENTS

4.25 oz flank steak

0.5 tsp avocado oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 small corn tortillas

0.13 whole avocado

0.25 cup nonfat Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 4

  Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing thinly against the grain.

• 5

  While the steak rests, combine the avocado, Greek yogurt, and lime juice in a small blender or food processor and blend until completely smooth.

• 6

  Warm the corn tortillas in a separate dry skillet over medium heat for 30 seconds per side until soft and slightly charred.

• 7

  Assemble the tacos by dividing the steak strips between the tortillas, topping with a generous dollop of avocado crema and fresh cilantro.