NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed flank steak

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tbsp lime juice

0.5 cup shredded cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the pan and sear for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 4

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

• 5

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

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.

• 7

  Thinly slice the steak against the grain and divide it between the tortillas.

• 8

  Top each taco with shredded cabbage, a generous dollop of avocado crema, and fresh cilantro.