If using the microwave, stack the tortillas between two damp kitchen towels and heat on high for 1 minute, or until pliable. If using the oven, wrap the tortillas in foil and set them directly on a middle rack; warm 7 to 9 minutes, until steaming. Move the warmed tortillas to a board and unwrap them carefully.

In a small bowl, stir together the crème fraîche, lime zest, and juice of the remaining lime wedges. Find the lines of muscle (the grain) on the rested steaks; slice thinly against it. Build the tacos with the warm tortillas, lime crema, sliced steak, chile-glazed vegetables (spoon over any glaze left in the pan), and the remaining queso fresco. Serve the tacos with the shaved fennel salad alongside. Enjoy.