NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tsp Olive oil

2 tbsp Lime juice

1 clove Garlic

0.25 tsp Cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.25 whole Avocado

1 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

2 medium Radishes

1 tbsp Red onion

PREPARATION

• 1

  In a small bowl, whisk together half of the lime juice, minced garlic, cumin, chili powder, sea salt, and black pepper to create a zesty marinade.

• 2

  Place the flank steak in a shallow dish, coat thoroughly with the marinade, and let it rest for 20 minutes to tenderize.

• 3

  While the steak marinates, mash the avocado with Greek yogurt and the remaining lime juice until the crema is velvety and smooth.

• 4

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4 minutes per side for a perfect medium-rare.

• 5

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

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.

• 7

  Assemble the tacos by filling the tortillas with steak and topping them with avocado crema, sliced radishes, red onion, and cilantro.