NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

1 small Corn tortillas

0.13 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Lime juice

0.5 cup Purple cabbage

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

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

• 2

  Heat the olive 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 approximately 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 4

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

• 5

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

• 6

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

• 7

  Assemble the tacos by dividing the sliced steak between the tortillas, then topping with shredded purple cabbage, red onion, a dollop of avocado crema, and fresh cilantro.