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Mushroom, poblano, and flank steak tacos
Ingredients
  • olive oil, divided, 1 tablespoon
  • (8-ounce) flank steak, trimmed, 1
  • salt, divided, ¼ teaspoon
  • black pepper, divided, ¼ teaspoon
  • thinly sliced white onion, 2 cups
  • dried oregano, 1 teaspoon
  • bottled minced garlic, 2 teaspoons
  • ground coriander, ½ teaspoon
  • (4-ounce) packages presliced exotic mushroom blend, 2
  • poblano pepper, seeded and thinly sliced, 1
  • (6-inch) corn tortillas, 8
  • (2 ounces) shredded reduced-fat Mexican blend cheese, ½ cup
  • refrigerated fresh salsa, ½ cup
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