Whisk together olive oil, lime juice, salt, chili powder and garlic. Place skirt steak in a resealable plastic bag, pour marinade over the top. Seal bag and refrigerate for 8 - 10 hours or overnight.

Remove steak from refrigerator about 1 hour before cooking to bring to room temperature.

Make the slaw 30 minutes prior to eating. Whisk together mayonnaise, red wine vinegar, garlic, salt and cumin. Add in red cabbage, green cabbage and jalapenos. Mix to coat. Cover and refrigerate until ready to use.

Heat grill or grill pan over medium-high heat. Cook steak 5 - 7 minutes on both sides for medium rare. Remove from heat and let rest for 10 minutes.

While steak is resting heat thin layer of oil in a skillet over medium heat. Fry one tortilla 20 - 30 seconds per side and transfer to a paper towel lined plate. Repeat with remaining tortillas.

After it has rested, slice steak thinly against the grain.

To assemble a taco, place 3 - 4 slices of steak and top with slaw and cilantro. Serve with lime wedges on the side.