NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0.25 tsp Olive oil

1 tsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.13 whole Avocado

1 tbsp Nonfat Greek yogurt

1 tsp Fresh cilantro

2 medium Radishes

1 tbsp Red onion

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Rub the marinade thoroughly over the flank steak and allow it to rest for at least 15 minutes at room temperature.

• 3

  Heat a cast-iron skillet or grill pan over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired doneness.

• 4

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

• 5

  While the meat rests, mash the avocado with the Greek yogurt and a pinch of salt in a small bowl until smooth and velvety.

• 6

  Warm the corn tortillas in a dry skillet for about 30 seconds per side until they are soft and pliable.

• 7

  Thinly slice the steak against the grain into bite-sized strips.

• 8

  Assemble the tacos by layering the steak into the tortillas, followed by a dollop of avocado crema, sliced radishes, diced red onion, and fresh cilantro.