Start by making the chipotle lime coleslaw. In a mixing bowl, whisk together the mayonnaise, lime juice, chipotle peppers, honey, and a pinch of salt. Add the shredded cabbage to the bowl and mix until all the cabbage is coated. Taste and adjust the seasoning if necessary. Cover the bowl and set it aside in the refrigerator to chill while you prepare the steak.

Next, take the steak from the freezer and slice it thinly against the grain. This technique ensures tenderness. Place the slices into a bowl and add minced garlic, olive oil, salt, and black pepper. Toss everything until the steak is well coated. Allow the steak to marinate for about 10-15 minutes.

Heat a skillet or grill over medium-high heat. Once hot, add the steak. Cook for about 3-4 minutes per side or until it reaches your desired doneness. Cooking times may vary depending on the thickness of the steak. Aim for medium-rare to keep it juicy. Once cooked, remove from heat and let it rest for a few minutes. This allows the juices to redistribute.

While the steak is resting, warm the tortillas. You can do this on a hot skillet for about 30 seconds on each side or in a microwave wrapped in a damp paper towel for about 20 seconds. This step makes the tortillas pliable and enhances their flavor.

Once everything is ready, it’s time to assemble your tacos. Place a few strips of steak in the center of each tortilla. Follow it up with a generous scoop of the chipotle lime coleslaw. Finish with a sprinkle of chopped cilantro or microgreens for a fresh touch. Serve immediately.