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To make tacos: Combine spice-mixture ingredients and toss with steak to coat.
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Set aside.
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Preheat oven to 300 degrees.
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Warm tortillas on cookie sheet in oven.
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Heat two large saute pans to medium-high.
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When pans are hot, add oil to each pan followed by 1/2 the seasoned meat.
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Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly.
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Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring.
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After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
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To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over.
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Set aside to cool.
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When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky.
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Transfer to bowl, add cilantro and lime juice, cover, and refrigerate.
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(For a milder salsa, use only half the jalapeno.
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).
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To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky.
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Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
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To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
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To serve: Spread 1/2 tablespoon guacamole on each warmed tortilla, followed by a large pinch of cabbage.
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Distribute meat evenly and fold tortillas up end to end.
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Serve immediately on a large platter with the salsa, crema, guacamole and a bag of your favorite tortilla chips.
