In a medium bowl, combine Old El Paso hard & soft dinner kit seasoning, soy sauce, freshly squeezed lime juice, 1 tablespoon canola oil, cloves garlic, ground cumin and dried parsley. Stir well until the soy sauce mixture is smooth and the garlic, cumin and parsley are evenly distributed.

Place the 1/2 pounds flank steak in a large bowl or freezer bag. Pour the soy sauce mixture over the steak, making sure all of the meat is coated. Seal the freezer bag and marinate the meat for 1 hour, turning the bag occasionally so every side of the flank steak absorbs the seasoning.

Heat the remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add the marinated 1/2 pounds flank steak and all of the marinade to the skillet. Cook, stirring often, until the steak has browned and the marinade has reduced, about 5 minutes, and the meat is cooked through.

Heat the tortillas and shells from the Old El Paso hard & soft dinner kit as per directed on the box. Keep them warm while you prepare the toppings so they are ready for serving.

Once the steak has cooled slightly, slice the 1/2 pounds flank steak into bite-size pieces. Set aside, keeping the steak warm but not piping hot so it is easy to handle when assembling the tacos.

In a small bowl, combine of white vinegar, warm water, salt and of white sugar, stirring until the salt and sugar dissolve. Toss thinly sliced red onion and shredded green cabbage in this mixture to lightly pickle them, then drain off any excess liquid.

Serve the sliced steak in the warmed tortillas and shells, topped with the pickled red onion and green cabbage, fresh cilantro leaves, contiga cheese and wedges of limes and avocado slices. Garnish with additional limes and enjoy!