Cook the marinated skirt steak to desire doneness and let rest for ten minutes. Put the tortillas on to the grill till done and keep warm. Combine cilantro, red onion, cabbage and radishes in a bowl, squeeze lime juice, season with salt and pepper and toss. Chop the skirt steak, place into the corn tortilla, top with the cilantro-cabbage mixture and top with the avocado cream. Serve with jicama slaw, Mexican beans and lemon wedges. Yields 2 servings.