Name: Pan-Seared Steak Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Flank steak; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili powder; 0.25 tsp Cumin; 2 small Corn tortillas; 0.25 whole Avocado; 1 tbsp Greek yogurt; 1 tsp Lime juice; 0.25 cup Shredded cabbage; 1 tbsp Red onion; 1 tbsp Fresh cilantro

Pan-Seared 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

Pan-Seared Steak Tacos with Avocado Crema

Pan-seared flank steak seasoned with smoky spices, tucked into warm corn tortillas and topped with a velvety avocado crema.

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NUTRITION

Protein

51.4g

Fat

27.7g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank steak

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

0.25 tsp Cumin

2 small Corn tortillas

0.25 whole Avocado

1 tbsp Greek yogurt

1 tsp Lime juice

0.25 cup Shredded cabbage

1 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Pat the steak dry and season both sides evenly with sea salt, black pepper, chili powder, and cumin.
2
Heat olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.
3
Sear the steak for 3-4 minutes per side for medium-rare, then remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
4
While the steak rests, mash the avocado with Greek yogurt and lime juice in a small bowl until the texture is smooth and velvety.
5
Briefly warm the corn tortillas in a dry pan over medium heat until they are pliable and show light char marks.
6
Assemble the tacos by layering the sliced steak into the tortillas, topping with shredded cabbage, diced red onion, a dollop of avocado crema, and fresh cilantro.