NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Flank steak

1 tbsp Lime juice

0.5 tsp Olive oil

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.13 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh cilantro

2 small Radishes

PREPARATION

• 1

  Whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper in a small bowl.

• 2

  Place the flank steak in a shallow dish, coat thoroughly with the marinade, and let it marinate for at least 15 minutes at room temperature.

• 3

  Prepare the crema by mashing the avocado with the Greek yogurt and a pinch of salt until the texture is velvety and smooth.

• 4

  Heat a cast-iron skillet over high heat and sear the steak for 4-5 minutes per side until it reaches a juicy medium-rare internal temperature.

• 5

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

• 6

  Briefly toast the corn tortillas in the hot skillet for 30 seconds per side until they are warm and pliable.

• 7

  Assemble the tacos by dividing the steak between tortillas and topping with the avocado crema, thinly sliced radishes, and fresh cilantro.