mexican

Tlayacapan Style Cecina and Nopal Salad with Toasted Pepitas

This grilled dish pairs beef cecina or thin-sliced flank steak with pumpkin seeds, toasted, cooked nopales, sliced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

16 g Carbohydrates

48 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

156g beef cecina or thin-sliced flank steak 218 kcal
1g cooked nopales, sliced 0 kcal
1g tomato, diced 0 kcal
40g white onion, thinly sliced 16 kcal
0g cilantro, chopped 0 kcal
0.5 whole (75g) avocado, sliced 120 kcal
28g pumpkin seeds (pepitas), toasted 157 kcal
1.5 tbsp (21g) lime juice 6 kcal
1 tbsp (14g) olive oil 124 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

beef cecina or thin-sliced flank steaksaltblack pepper
Season steak with salt and pepper. Sear in a hot skillet 2-3 minutes per side; rest, then slice thinly.
beef cecina or thin-sliced flank steakcooked nopales
While the steak cooks, warm nopales in the same pan 2 minutes to heat through and evaporate excess moisture.
lime juiceolive oilsalt
Whisk lime juice with olive oil and a pinch of salt to make a dressing.
cooked nopalestomatowhite onioncilantro
Toss nopales with tomato, onion, and cilantro; drizzle with dressing.
beef cecina or thin-sliced flank steakavocadopumpkin seeds (pepitas)
Top the salad with sliced steak, avocado, and toasted pepitas.