Name: Pan-Seared Steak Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank Steak; 0.5 tsp Avocado Oil; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 0.25 tsp Garlic Powder; 1 medium Corn Tortillas; 0.13 whole Avocado; 2 tbsp Nonfat Greek Yogurt; 1 tsp Lime Juice; 1 cup Shredded Cabbage; 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

Tender flank steak pan-seared to a juicy finish, served in warm corn tortillas with a velvety avocado crema and crisp cabbage slaw.

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NUTRITION

Protein

41.0g

Fat

18.6g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

0.5 tsp Avocado Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Garlic Powder

1 medium Corn Tortillas

0.13 whole Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Lime Juice

1 cup Shredded Cabbage

1 tbsp Fresh Cilantro

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PREPARATION

1
Pat the flank steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then remove from heat and let rest on a cutting board for 5 minutes.
4
While the steak rests, mash the avocado in a small bowl with the Greek yogurt and lime juice until the mixture is velvety and smooth.
5
Warm the corn tortillas in a dry pan over medium heat for about 30 seconds per side until they are soft and pliable.
6
Thinly slice the steak against the grain and distribute it among the tortillas.
7
Top each taco with shredded cabbage, a generous dollop of avocado crema, and fresh cilantro before serving.