Flank Steak Tacos

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1178
FAT
256%
CHOL
116%
SOD
63%

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Ingredients for 4 servings

8 flour tortillas (8 inches in diameter), heated

1 1/2 pounds beef flank steak, trimmed of fat

2 tablespoons extra virgin olive oil (EVOO)

2 tablespoons ground cumin

1 tablespoon chipotle powder (you can substitute regular chili powder if you don't want it spicy)

2 tablespoons vegetable oil

1/4 head Savoy cabbage, cored and shredded

2 red bell peppers, seeded and sliced

1 small red onion, sliced

Salt and freshly ground pepper, to taste

2 tablespoons hot sauce

2 limes, 1 juiced and 1 cut into wedges

1/2 pound smoked cheddar, shredded

6 scallions, green part sliced on an angle

2 sliced avocados

1 cup sour cream

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