Chili-Rubbed Steak Tacos & Cucumber-Avocado Salsa

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Handle the Heat
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tablespoon chili powder

2 cloves garlic, minced

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

A pinch cayenne pepper

1 1/4 pound top sirloin steaks cut 1-inch thick

12 small corn tortillas (5 to 6 inches in diameter)

3 cups shredded red cabbage

1/2 cup chopped cilantro leaves

1 lime, cut into wedges

Cucumber-Avocado Salsa (recipes below)

1 medium English cucumber, seeded and diced

2 medium firm-ripe avocados, peeled, pitted, and diced

1/2 red onion, diced

juice of 2 limes (about 1/4 cup)

salt to taste

1/4 cup fresh cilantro

3 jalapeno peppers, seeded and finely chopped, or to taste

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