In a medium bowl, whisk together soy sauce, vinegar, honey, fish sauce, chili garlic paste, sesame oil, and lime juice and zest. Place steak in a 2-gallon resealable plastic bag and pour in marinade. Refrigerate for at least 3 and up to 6 hours. In a small bowl, combine mayonnaise and hot sauce. Set aside. In a medium bowl, toss together cabbage, carrot, and radishes. Set vegetables aside. In a large nonstick skillet over medium-high heat, warm 2 or 3 tortillas at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel. Increase heat to high and heat olive oil in same skillet. Add steak, discarding marinade, and cook until seared, stirring, 3 to 5 minutes. To assemble tacos, divide steak among 8 slightly warmed tortillas. Top with reserved vegetables and sauce, and sprinkle with cilantro and sesame seeds.