Marinate the steak

• Cut the steak into small bite-size pieces and place in a large bowl.
• Add part of the olive oil, the lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, chili flakes and cilantro.
• Toss until the steak is evenly coated, cover and refrigerate.

Make the guacamole

• Add the avocados to a bowl and mash to your desired consistency.
• Add the lime juice, cilantro and salt to taste.
• Mix until combined, cover and refrigerate until ready to serve.

Make the pico de gallo

• In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice and salt.
• Mix well and let it sit so the flavors come together.
• Drain off any excess liquid before serving.

Cook the steak

• Heat a large skillet or cast-iron pan over high heat, then add some of the remaining olive oil.
• Add the steak in a single layer, working in batches to avoid overcrowding the pan.
• Let the steak sear without moving it, then stir and continue cooking until browned and cooked through, adding more oil between batches as needed.

Warm the tortillas

• Warm or lightly char the corn tortillas in a dry skillet until soft and slightly toasted around the edges.

Assemble the tacos

• Spread a layer of guacamole onto each warm tortilla.
• Top with the seared steak, followed by a generous spoonful of pico de gallo.
• Serve immediately with fresh lime wedges on the side.