NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.13 whole Avocado

1 tbsp Nonfat Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.5 cup Red cabbage

2 whole Radishes

PREPARATION

• 1

  Pat the flank steak dry with paper towels and rub both sides with olive oil, cumin, chili powder, sea salt, and black pepper.

• 2

  Preheat a grill or cast-iron skillet over medium-high heat until very hot.

• 3

  Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 4

  Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep the juices intact.

• 5

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

• 6

  Thinly shred the red cabbage and slice the radishes into paper-thin rounds.

• 7

  Warm the corn tortillas on the grill or in a dry pan for about 30 seconds per side until pliable.

• 8

  Slice the rested steak against the grain into thin strips.

• 9

  Assemble the tacos by layering the steak into the warm tortillas, then topping with shredded cabbage, radish slices, and a dollop of avocado crema.