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Place the steak in a large shallow bowl. Whisk together the lime zest and juice, oil, coconut amounts, and spices and pour over the steak.
Turn the steak a couple of times, with tongs, to fully coat, then sprinkle both sides generously with sea salt and black pepper.
Allow the steak to marinade for about 30 minutes at room temperature, OR cover and refrigerate for an hour or longer.
Preheat your grill, grill pan or cast iron skillet to medium high heat and brush with oil. Once sizzling hot, add the steak (lightly shake off excess marinade, leaving some on) and cook to desired doneness, about 10-12 minutes total depending on the thickness of your cut of steak.
Transfer the cooked steak to a cutting board, cover lightly with foil to keep warm, and allow it to sit while you heat your tortillas.
Brush your grill or skillet with more oil and heat your tortillas for 30-45 seconds on each side, or until softened. Lay the tortillas on a platter, or individual plates.
Thinly slice the steak and arrange it over the tortillas followed by the avocado, onions, cilantro and any additional toppings you choose (see ingredients).
Serve right away, with lime wedges, and enjoy!