To prepare slaw, combine shredded cabbage, mayo, lime juice, chipotle and salt in a bowl and toss to combine. Taste and season with additional lime or salt as desired.

Slice semi-frozen steak into 1/8-inch thin slices, slicing across the grain as much as possible (freezing the steak for 30 minutes before slicing will make it easier to get nice thin slices). If your pieces are longer than 1-2 inches you can cut them in half (once cooked, they should be bite sized). Season with salt and pepper.

Heat vegetable oil in a heavy duty or cast iron skillet over medium-high heat until shimmering. Add steak and cook, stirring once or twice, for 1 to 2 minutes or until edges begin to brown (if you are doubling this recipe I recommend cooking the steak in two batches, otherwise the meat might not fully brown). Remove from skillet with a slotted spoon and cover to keep warm.

Return skillet to heat. Rub tortillas in the residual cooking fat left from the steak, ideally getting an even amount of fat on each tortilla. Arrange 3 tortillas in skillet and let sit for 1 to 2 minutes until soft and warmed through, then flip and warm the other side. Repeat with remaining tortillas.

To assemble, divide steak among warmed tortillas. Top with a generous spoonful of coleslaw, a sprinkle of fresh cilantro, and a few pieces of pickled jalapeño. Serve warm.