Servings: Serves 6. Prep and Total Time 40 minutes.

2 teaspoons cumin 2 teaspoons cumin
1 teaspoon oregano 1 teaspoon oregano
¾ teaspoon garlic powder ¾ teaspoon garlic powder
½ teaspoon cayenne pepper ½ teaspoon cayenne pepper
½ teaspoon salt ½ teaspoon salt
½ cup sour cream ½ cup sour cream
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
1½ lbs flank steak 1½ lbs flank steak
2 tablespoons canola oil, separated 2 tablespoons canola oil, separated
1 small onion, cut into ½" slices 1 small onion, cut into ½" slices
1 green pepper, cut into ½" strips 1 green pepper, cut into ½" strips
1 cup frozen corn 1 cup frozen corn
1 large tomato, seeded and sliced 1 large tomato, seeded and sliced
6(8") flour tortillas 6(8") flour tortillas

Mix first 5 ingredients. In small bowl combine 1teaspoon cumin mixture with sour cream and parsley.
With knife cut ⅛" deep slashes over both sides of steak; rub remaining cumin mixture over both sides of steak. In skillet heat 1  tablespoon oil over medium-high heat . Add steak; cook, turning once, 4 to 5 minutes per side for medium-rare. Remove steak from skillet; cover loosely to keep warm.
In same skillet heat remaining oil . Add onion; cook until softened, 3 minutes. Stir in pepper and corn; cook until just softened, about 2 minutes. Remove skillet from heat; stir in tomatoes.
Warm tortillas according to package directions; arrange on work surface. Cut steak across grain into ¼" thick slices. Layer onion mixture, steak slices and sour cream mixture in 2" wide line across centre of each  tortilla. Fold tortilla sides over filling and serve.