NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tbsp Lime juice

1 tsp Garlic powder

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

2 medium Corn tortillas

0.13 whole Avocado

1 tbsp Non-fat Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Place the flank steak in a shallow dish and rub the marinade evenly over both sides; let it marinate at room temperature for 15 minutes.

• 3

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

• 4

  Sear the flank steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 5

  Transfer the steak to a cutting board and allow it to rest for 5 minutes to lock in the juices.

• 6

  While the steak rests, mash the avocado with the Greek yogurt and a squeeze of extra lime juice in a small bowl until smooth and velvety.

• 7

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.

• 8

  Slice the steak thinly against the grain and distribute evenly between the tortillas.

• 9

  Top each taco with a dollop of the avocado crema and a garnish of fresh cilantro before serving.