In a skillet over medium heat, add oil. Once hot, place steak in the pan and cook 5-8 minutes on each side.

Transfer the steak to a cutting board and cover it with foil. Allow it to rest for 5-6 minutes and then slice it across the grain in ¼ in slices.

Set aside (tent to keep warm)

In a medium bowl, combine avocado, tomato, jalapeno, cilantro, black beans, corn, lime juice, cayenne pepper, and salt. Chill in refrigerator until you are ready to assemble.

In a large bowl whisk together mayonnaise, greek yogurt, lime juice, and garlic. Add in jalapeno, cilantro, cabbage, salt and pepper. Stir to combine. Chill in refrigerator until you are ready to assemble.

Heat tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with salsa and slaw.