Directions

1. In a blender, combine Greek yogurt, ½ cup cilantro, juice of 2 limes, avocado, white vinegar, and a pinch of salt. Blend until smooth and creamy.

2. Season the flank steak generously with Morton & Bassett Mexican Blend, coating evenly on all sides.

3. Heat a cast iron skillet over medium-high heat. Sear the flank steak for about 4 minutes per side. Remove from heat and let rest for 10 minutes.

4. In the same pan, warm the tortillas, flipping halfway through.

5. Once the steak has rested, slice it against the grain into thin slices. Finish with a pinch of flaky salt.

6. Spread a thin layer of the crema onto each tortilla and top with slices of flank steak.

7. Finish with cilantro, cotija cheese, and a generous squeeze of lime.