Adobo Beef Tacos With Pickled Red Onions

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2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)

8 small corn tortillas (6 to 7-inch diameter), warmed

1 cup crumbled queso fresco

Chopped fresh cilantro

1 cup thinly sliced red onion

1/3 cup white wine vinegar

1 teaspoon salt

2 tablespoons honey

1 tablespoon smoked paprika

2 teaspoons adobo seasoning

1 teaspoon ground chipotle chili powder

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