What you’ll need:
12-ounce flank steak, sliced thinly Sea salt and pepper, to taste
tsp ground cayenne 1 tsp chili powder 1 tsp smoked paprika 1 tsp ground cumin 1 tsp garlic paste Coconut oil spray or olive oil 6 romaine leaves 1 Roma tomato, diced small red onion, diced Cilantro leaves, for garnish 2 Tbsp 2% Greek yogurt 2 Tbsp 2% Greek yogurt Mashed avocado and fresh lime juice, for serving
How to make it:
1. Season steak with salt, pepper, ground cayenne, chili powder, smoked paprika, and ground cumin.
2. In a large skillet over medium-high, heat coconut oil or olive oil. Add the flank steak and cook until well seared, about 3 to 5 minutes on each side until medium rare. Transfer the steak to a cutting board and allow to rest 5 minutes. Then slice the steak into bite-sized pieces.
3. To assemble a taco: Fill the inside of a romaine leaf with steak, tomato, onion, cilantro, and Greek yogurt.
Nutrition information per serving: 404 calories, 40 grams (g) protein, 12 g carbs (5 g fiber), 21 g fat