Throughly rinse produce and pat dry. Halve lime. Slice radishes into thin rounds. Stem and roughly chop cilantro. Thinly slice green onions on a bias (45 degree angle). Mince garlic. Rinse the steaks and pat dry.

In a mixing bowl, combine slaw mix, ⅔ of the green onions (reserving remaining for garnish), cilantro, garlic to taste, sugar, juice of the lime to taste, and 1 tsp. olive oil. Mix thoroughly. Add a pinch of salt and pepper. Set aside in refrigerator to chill until ready to serve.

In a small dish, combine sour cream, chipotle powder, and a pinch of salt. Mix until smooth. Set aside crema in refrigerator to chill until ready to serve.

In a medium pan over medium-high heat, warm 2 tsp. olive oil. Season each side of the steak with a pinch of salt and pepper. Add steaks to pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan, allow to rest for 5 minutes, and cut into ¼" thick slices. Stack and wrap tortillas in a moist paper towel and microwave for 20 seconds to warm.

Place 3 tortillas on a plate. Add steak slices to tortillas. Add slaw atop steak, or serve on the side. Add a dollop of crema atop the tacos. Garnish with radish slices and remaining green onions.