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