Name: Diesmillo Steak Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Diesmillo (Chuck Steak); 0.25 tsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 medium Corn tortillas; 0.25 whole Avocado; 2 tbsp Nonfat plain Greek yogurt; 1 tsp Lime juice; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 2 medium Radishes

Diesmillo Steak Tacos with Avocado Crema

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

YOUR SOLIN GENERATED RECIPE

Diesmillo Steak Tacos with Avocado Crema

Pan-seared diesmillo steak seasoned with garlic and lime, served in warm corn tortillas with a velvety avocado crema and crisp radishes.

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NUTRITION

Protein

38.6g

Fat

23.4g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Diesmillo (Chuck Steak)

0.25 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 medium Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat plain Greek yogurt

1 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

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PREPARATION

1
Pat the diesmillo steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the steak in the hot skillet and sear for 3-4 minutes per side until a deep golden crust forms and it reaches your preferred level of doneness.
4
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
5
While the steak rests, prepare the crema by mashing the avocado with the Greek yogurt and lime juice in a small bowl until smooth and velvety.
6
Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until soft and pliable.
7
Slice the rested steak into thin strips against the grain.
8
Assemble the tacos by dividing the steak between the tortillas, topping each with a dollop of avocado crema, diced red onion, cilantro, and sliced radishes.