Serves 2

Cook Time: 25 Minutes

Macros: 400 Cals 40g Protein

Ingredients

• 6 Tortillas (any will work, I use these or these) 
• 9 oz Skirt Steak
• 3 Garlic Cloves
• 1 Avocado
• 2 Lime
• 1 Roma Tomato
• 1 Bay Leaf
• 1 tsp Honey
• 1 small orange
• 1 tsp Coriander
• ¾ cup Cilantro
• 1 cup Low Fat Greek Yogurt
• 1½ cup shredded Cabbage
• ¼ cup shaved Carrot 
• 1 Red Onion
• ½  cup White Vinegar
• Salt
• Pepper
• Onion Powder
• Dried Parsley
• Olive Oil
• Optional: Chiles en Vinagre

Directions:

Pickled Onions: Thinly slice half a red onion.  Bring half a cup of water to boil and add vinegar to the pot. Once mixture is heated but not boiling add to thinly slice onions. Add salt, pepper (Peppercorns if available) and dill (if available)

Slaw: Add shredded cabbage, shaved carrot, greek yogurt, half a lime, and ¼ cup cilantro into a bowl and mix. (If using chiles in vinagre add 1 tbsp of seasoned vinegar to slaw). Add salt and pepper to taste. 

Steak: Thinly slice steak and place into a sealable container. Add ¼ cup of cilantro, half a lime, honey, 1 chopped garlic clove, 1 tsp dried parsley, orange juice from half an orange, 1 tsp onion powder, 1 tsp coriander, 1 tsp olive oil, 1 bay leaf and ¼ cup thinly sliced red onion seal the container and refrigerate. Let marinade for at least 15 minutes (I like marinating mine overnight). Once marinated, place in a pan with oil over medium high heat until fully cooked. 

Guacamole: In a bowl mash 1 avocado, add 1 diced Roma tomato, the remaining red onion and cilantro. Add lime, salt and pepper to taste. 

Serve: Heat the tortilla until golden spots appear. Place tortilla on plate, then steak, slaw, guacamole and pickled onions.