Marinate the Flank Steak (1 pound) in Coconut Aminos (1/4 cup), Garlic (2 clove), Fresh Ginger (1/2 tablespoon), Rice Vinegar (1/2 tablespoon), Coconut Sugar (1 tablespoon), and Chili Garlic Sauce (1 tablespoon) for at least 1 hour or up to 24 hours.
Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Next, add the steak and cook, stirring occasionally, until browned, about 5-10 minutes.
Meanwhile, add the Coleslaw Mix (2 cup), Sriracha (1 tablespoon), juice of 1/2 of a Lime (1), and Coconut Aminos (2 tablespoon) to a large bowl and mix to combine.
Heat the Yellow Corn Tortilla (6), preferably over an open flame for approximately 30 seconds per side.
Assemble the tacos by placing the steak on a tortilla and topping with the slaw mix, sliced Avocado (1), Fresh Cilantro (to taste), and the juice of a Lime Wedge (to taste).