In a 4-cup glass measure, whisk together the coconut aminos, 2 tablespoons of the lime juice, 1 tablespoon of the olive oil, garlic, chili powder, cumin, and oregano.
Place the flank steak in a large resealable bag and pour the marinade over the steak. Seal the bag and turn to coat the entire steak with marinade. Marinate for up to 4 hours.
Heat the grill pan over medium high heat until hot. Remove the steak from the marinade and place on the grill pan. Reduce heat to medium and cook steak for 6 minutes. Turn steak over and grill for another 6 minutes, or until the steak reaches the desired temperature. Remove the steak from the grill pan and place it on a cutting board. Allow the steak to rest for 5 minutes. Cut the flank steak into thin slices against the grain.
Warm the corn tortillas on the stove top until heated through.
Mix the sour cream, the remaining lime juice, and ½ of the cilantro together. Top the warmed corn tortilla with flank steak slices, cabbage, cilantro cream sauce, queso fresco, and juice from 1 lime wedge.
Tips and Substitutions
Instead of grilling the whole steak, cut it into bite sized pieces and marinate it before cooking on the grill pan.
Soy sauce can be substituted for the coconut aminos.
Grill the corn tortillas until they are lightly browned on both sides. They will be sturdier when adding the filling when doing so.
Substitute flour street tacos in place of the corn tortillas.