| 8 | 20 | 564 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 681 gm | New York striploin, steak (medium to large sized filet) |
| 2 tsp | Extra virgin olive oil |
| 1/2 tsp | Sea Salt (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 8 small tortilla(s) | Tortilla, corn (organic) |
| 2 cup slices | Avocado |
| 1 fruit | Lime (quartered) |
| 2 tbsp | Cilantro (coriander) (minced) |
1. Heat a cast iron skillet over medium-high heat.
2. For the steak: in a glass bowl or dish add olive oil, salt and pepper to the steak fillet, turning until the entire steak is covered. Add steak to the pan and cook approximately 5 minutes each side. Remove from heat and set aside to cool. Slice the cooled steak.
3. For the tortillas: to the hot pan, add the corn tortillas to warm slightly, approximately 30 seconds each side. Wrap the warm tortillas in a clean dish towel until we are ready to plate.
4. To plate: place two tortillas on each plate. Divide the steak onto each tortilla. Divide avocado slices between the tortillas and a sprinkle of cilantro. Squeeze some lime juice.
5. Optional: serve with guacamole, pico de gallo and fresh salsa's for an authentic taco experience. See notes.
Quick Tips:
This recipe does not rate very high on the health rating, but when you add fresh pico de gallo, salsa and/or guacamole you improve the health rating.
A great healthy compliment to this dish would be a fresh garden salad.
For tortillas
Food for Life organic sprouted corn tortillas are a wonderful healthier option.
| Fruit | 0.3 |
| Grain | 0.7 |
| Meat | 2.3 |
| Vegetables | 0.8 |
