Set oven to 400F.
To make the taco shells, arrange four 6-inch cake pans on baking sheets. TIP: Place the tortillas in the microwave for about 15 seconds so they are easier to handle and shape. Spray the tortilla with olive oil, then place the tortilla inside cake pans. Bake until crisp, about 12 to 15 minutes, then allow them to cool and harden.
Set a nonstick skillet on medium high heat and spray with a little olive oil. Rub cumin and chili powder on the flank steak (on both sides) then place it in the skillet once it is hot. Sear and cook the flank (on both sides) until desired readiness, about 12 to 18 minutes, depending on how you like your steak.
Once the steak has finished cooking, remove it from the pan and place it on a butcher block. Allow it to slightly cool before slicing.
As the steak cools, in a large bowl, mix and toss together all of the ingredients for the salad.
In a food processor, add the ingredients for the chipotle sauce and blend together until smooth. If possible, place the sauce in a condiment squirt bottle.
Chop the flank steak into tiny pieces and then bring it all together.
Remove the tortilla bowl from THE baking pan and set it on a plate. Add a generous portion of the salad, then add about a fourth of the flank steak on top.
Drizzle chipotle sauce across the salad, garnish and enjoy!