NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 tbsp Lime juice

0.5 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, olive oil, cumin, garlic powder, salt, and pepper.

• 2

  Rub the marinade over the flank steak and let it marinate for at least 15 minutes.

• 3

  Heat a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.

• 4

  Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.

• 5

  While the steak rests, mash the avocado with the Greek yogurt and a splash of extra lime juice until smooth and creamy.

• 6

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

• 7

  Assemble the tacos by filling the tortillas with sliced steak, shredded cabbage, diced red onion, cilantro, and a dollop of avocado crema.