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Ingredients
  • 1 cup red wine vinegar
  • ⅓ cup sugar
  • ½ red onion, sliced thin
  • 2 radishes, trimmed, halved, and sliced thin
  • 1 jalapeño chile, stemmed and sliced thin into rounds
  • 1 (1-pound) flank steak, trimmed and halved with grain
  • 1 teaspoon vegetable oil
  • ¾ teaspoon ground cumin
  • Salt and pepper
  • 6 to 12 (6-inch) corn tortillas, warmed
  • 2 ounces queso fresco, crumbled (½ cup)
  • 1 avocado, halved, pitted, and sliced thin
  • fresh cilantro leaves
  • lime wedges
Steps
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