YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Tacos with Avocado Crema
Pan-seared flank steak strips tucked into warm corn tortillas and topped with a velvety avocado crema for a vibrant, protein-packed meal.
INGREDIENTS
4 oz Flank steak
0.5 tsp Olive 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
1 small Corn tortillas
0.13 whole Avocado
2 tbsp Nonfat Greek yogurt
1 tsp Lime juice
1 tbsp Fresh cilantro
2 tbsp Red onion
PREPARATION
Rub the flank steak evenly with chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 4-5 minutes per side until charred on the outside and cooked to your preferred level of doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
While the steak rests, mash the avocado in a small bowl with the Greek yogurt and lime juice until the mixture is smooth and creamy.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds on each side until pliable.
Thinly slice the steak against the grain and distribute the strips among the warmed tortillas.
Top each taco with a dollop of avocado crema, finely diced red onion, and fresh cilantro leaves before serving.