12 Ingredients
  • 4 teaspoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) flank steak, trimmed
  • 1 (18-ounce) tube of polenta, cut into 8 slices
  • 1 ripe peeled avocado, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup (2 ounces) crumbled queso fresco
  • 1/2 cup refrigerated fresh salsa
  • Lime wedges (optional)
Nutrition
833
42% daily value
4 servings
                                       
                                            balanced, high-​fiber, gluten-​free
     

Fat

42% 27

Saturated

37% 7

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

36% 109

Carbs (net)

- 100

Fiber

37% 9

Sugars

- 4

Sugars, added

- 0

Protein

75% 37

Cholesterol

29% 87

Sodium

32% 773

Calcium

14% 136

Magnesium

22% 91

Potassium

20% 934

Iron

22% 4

Zinc

54% 6

Phosphorus

63% 440

Vitamin A

8% 69

Vitamin C

7% 6

Thiamin (B1)

25% 0

Riboflavin (B2)

21% 0

Niacin (B3)

65% 10

Vitamin B6

84% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

66% 2

Vitamin D

134% 20

Vitamin E

20% 3

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 168
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