NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 medium Corn tortillas

0.13 whole Avocado

2 tbsp Non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

0.5 cup Shredded green cabbage

1 tbsp Fresh lime juice

1 tbsp Chopped fresh cilantro

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides evenly with garlic powder, ground cumin, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 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 for 5 minutes.

• 4

  While the steak rests, prepare the avocado crema by mashing the avocado with the Greek yogurt and half of the lime juice in a small bowl until smooth.

• 5

  Toss the shredded cabbage with the remaining lime juice and chopped cilantro in a separate bowl.

• 6

  Slice the rested steak against the grain into thin strips.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the steak strips between the tortillas, topping with the cabbage slaw and a dollop of avocado crema.