NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tbsp Lime juice

1 clove Garlic

0.25 tsp Cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp Avocado oil

2 small Corn tortillas

0.33 cup Pinto beans

2 tbsp White onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, minced garlic, cumin, chili powder, sea salt, and black pepper.

• 2

  Place the flank steak in a shallow dish and coat thoroughly with the marinade; let it sit for at least 15 minutes to tenderize.

• 3

  While the steak marinates, heat the pinto beans in a small saucepan over medium heat, mashing them with a fork until creamy and smooth.

• 4

  Heat avocado oil in a cast-iron skillet over high heat until shimmering.

• 5

  Sear the steak for 4-5 minutes per side until a smoky crust forms and it reaches your desired level of doneness.

• 6

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

• 7

  Briefly warm the corn tortillas in the same skillet used for the steak to pick up the flavorful juices.

• 8

  Assemble the tacos by spreading the mashed beans on the tortillas, then topping with sliced steak, white onion, and fresh cilantro.