INGREDIENTS
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1/4 cup cider vinegar
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1/2 teaspoon granulated sugar
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2 1/2 teaspoons kosher salt, divided
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3/4 teaspoon black pepper, divided
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6 cups shredded
red cabbage (about 1 head)
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1/4 cup sliced scallions, divided
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1 pound flank steak
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1 large ripe plantain, peeled
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1/4 teaspoon ground chipotle chile pepper
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2 teaspoons canola oil
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8 (6-inch) corn
tortillas, warmed
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Sour cream and sliced avocado, for garnish